Description
A twist on Eggs Benedict! Creamy pesto, pancetta, and sun-dried tomatoes elevate this classic brunch dish.
Ingredients
Units
Scale
- 2 eggs
- 2 slices rustic bread
- 1/4 cups (60 ml) cream cheese
- 4 sun dried tomatoes (chopped fine)
- 2 slices prosciutto
- 3 TBS pesto
- salt and pepper
- 1 cups (237 ml) basil
- 1 clove garlic
- 2 TBS pine nuts
- 1/4 cups (60 ml) parmesan cheese (grated)
Instructions
- Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.
- Toast the sliced bread and set aside.
- Mix the cream cheese and sun-dried tomatoes together in a bowl and set aside.
- Crisp the prosciutto in a pan on both sides and set aside.
- Mix the basil, garlic, pine nuts, and cheese in a food processor, pulsing while pouring in the olive oil. Season and set aside.
- Gently crack each egg into the simmering water and poach until the whites are cooked through and the yolk is soft — about 2–3 minutes. Season with salt and pepper. Set aside on a paper towel to soak up excess liquid.
- Assemble the dish by spreading the cream cheese mixture on the toast, topping with prosciutto, poached egg, and pesto.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling rapidly.
- Substitute fresh tomatoes, finely diced, for sun-dried tomatoes if needed. Adjust seasoning accordingly.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 3
- Protein: 20
- Cholesterol: 300