Best Poached Eggs And Parmesan Cheese Over Toasted Brioche W Pistou Recipes

Tropical Breakfast Ambrosia image

Provided by lauralie41

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 1/2 cups fresh pineapple, "medium, peeled, cored, and cut into bite size pieces
11 ounces mandarin oranges, canned and drained
1 medium mango, peeled, seeded, and cut into 1/2 inch pieces
1 cup frozen dark sweet cherries, thawed, pitted, unsweetened
2 tablespoons Amaretto (optional)
2 medium bananas, cut into 1/2 inch slices
1 cup flaked coconut
1/2 cup macadamia nuts or 1/2 cup sliced almonds, chopped

Steps:

In a large bowl combine pineapple, oranges, mango, cherries, and amaretto.
Transfer mixture to an ungreased 3-quart casserole.
Bake in a 350 degree oven, uncovered for 15 minutes.
Stir in bananas, sprinkle with coconut and macadamia nuts or sliced almonds. Bake for approximately 15 minutes or until fruit is heated through and coconut/nuts are golden brown.
Serve warm, spooning liquid in bottom of casserole over fruit.

Nutrition Facts : Calories 238.4, Fat 9.8, SaturatedFat 3.7, Sodium 26.9, Carbohydrate 40.1, Fiber 5, Sugar 30.6, Protein 2.6

Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 6

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

Steps:

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.

Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou image

Provided by mary winecoff

Categories Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

1/3 cup fresh basil
1/2 small garlic clove
6 tablespoons extra virgin olive oil
4 large eggs
2 slices brioche bread or 2 slices egg bread, cut in 1/2 inch slices and toasted
parmesan cheese, shavings

Steps:

Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
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 slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.

Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6