cat lover
03-01-2007, 12:48 PM
This is a really good "fancy" breakfast; good if you are having company at breakfast time. Cook a breakfast meat and some homemade biscuits and fresh juice!
Recipe from Tyler Florence on Food Network
Pesto:
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1/2 clove garlic, sliced
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
4 slices Tuscan bread
Extra virgin olive oil
1 clove garlic
4 sprigs fresh thyme, leaves only
8 slices prosciutto
2 tbsp white vinegar
Kosher salt
8 eggs
Small piece Parmesan, for garnish
Basil leaves, for garnish
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper and set aside.
Heat a dry cast iron skillet over medium high heat. Brush the bread slices with olive oil and fry them on both sides till golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices till they are crisp, about 1 to 2 minutes and set aside. Fill a large skillet with water bring it to a boil and add the vinegar and a large pinch of salt. Reduce the heat till the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook till the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off. To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
Recipe from Tyler Florence on Food Network
Pesto:
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1/2 clove garlic, sliced
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
4 slices Tuscan bread
Extra virgin olive oil
1 clove garlic
4 sprigs fresh thyme, leaves only
8 slices prosciutto
2 tbsp white vinegar
Kosher salt
8 eggs
Small piece Parmesan, for garnish
Basil leaves, for garnish
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper and set aside.
Heat a dry cast iron skillet over medium high heat. Brush the bread slices with olive oil and fry them on both sides till golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices till they are crisp, about 1 to 2 minutes and set aside. Fill a large skillet with water bring it to a boil and add the vinegar and a large pinch of salt. Reduce the heat till the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook till the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off. To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.