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Servings:

Mediterranean Poached Egg on Toast

Take your eggs Benedict to Italy with a sun-dried tomato spread, crispy pancetta and a delicious pesto to kick off your day with a flavorful start.

Total Time

25min

5.0

6 Ratings

Author: Well Worn Fork

Servings:

Ingredients

•

Eggland's Best Classic Eggs

•

2 slices

Rustic Bread , toasted

•

4 Tbsp

Cream Cheese

•

Sun-Dried Tomatoes , finely chopped

•

2 slices

Prosciutto

Basil Pesto

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 cup

Fresh Basil

•

1 clove

Garlic

•

2 Tbsp

Pine Nuts

•

4 Tbsp

Parmesan Cheese , grated

•

1/3 cup

Olive Oil

Cooking Instructions

Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.

Crisp the Prosciutto (2 slices) in a pan on both sides.

Meanwhile, mix the Cream Cheese (4 Tbsp) and Sun-Dried Tomatoes (4) together in a bowl. Set both aside.

Make the pesto. Add the Fresh Basil (1 cup) , Garlic (1 clove) , Pine Nuts (2 Tbsp) , and Parmesan Cheese (4 Tbsp) to a food processor and pulse while pouring in the Olive Oil (1/3 cup) . Season with Salt (to taste) and Ground Black Pepper (to taste) and set aside.

Gently crack each of the Eggland's Best Classic Eggs (2) into the simmering water and poach until whites are cooked through and yolk is soft - about 2-3 minutes. Season with salt and pepper (to taste). Set aside on paper towel to soak up excess liquid.

Assemble the dish by spreading the cream cheese spread on the Rustic Bread (2 slices) , top with crisp prosciutto, poached egg, and half of the pesto.

Nutrition Per Serving

CALORIES

1543

FAT

123.1 g

PROTEIN

46.4 g

CARBS

70.1 g