Our Garden

Jim and I planted three large raised garden beds recently in our back yard.  From tomato's to acorn squash, every thing that we love to eat and could potentially grow, we planted.  I'm already anticipating our bountiful harvest, thinking of all the amazing recipes we can make!

We planted basil, one of my favorite herbs.  Once it's ready to be picked, I'm making this delicious recipe I found in Bon Appetite.

Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou

Ingredients


1/3 cup (packed) fresh basil leaves

1/2 small garlic clove

6 tablespoons extra-virgin olive oil

4 large eggs

2 1/2-inch-thick slices brioche or egg bread, toasted

Parmesan cheese shavings

Preparation

Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.

Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.

Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.

Bon Appetite!

Jennifer