Ingredients
Scale
- 2 eggs
- 2 slices rustic bread
- 1/4 C cream cheese
- 4 sun dried tomatoes (chopped fine)
- 2 slices prosciutto
- 3 TBS pesto
- salt and pepper
For the pesto:
- 1 C basil
- 1 clove garlic
- 2 TBS pine nuts
- 1/4 C parmesan cheese (grated)
- ? C olive oil
- salt and pepper
- ? C olive oil
Instructions
- Put a pot of boiling water on medium-high heat and bring to a simmer. Salt water heavily.
- Toast the sliced bread. Set aside.
- Mix the cream cheese and sun dried tomatoes together in a bowl. Set aside.
- Crisp the prosciutto in a pan on both sides. Set aside.
- Mix the basil, garlic, pine nuts, and cheese in a food processor and pulse while pouring in the olive oil. Season and set aside.
- Gentle crack each egg in the simmering water and poach until whites are cooked through and yolk is soft – about 2-3 minutes. Season with salt and pepper. Set aside on paper towel to soak up excess liquid.
- Assemble the dish by spreading cream cheese spread on the toast, top with prosciutto, poached egg, and pesto.
- Category: Breakfast
- Cuisine: Italian, Mediterranean