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RECIPE
11 INGREDIENTS6 STEPS25MIN

Mediterranean Poached Egg on Toast

5.0
6 Ratings

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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.
25MIN
Total Time

Well Worn Fork

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Ingredients

US / METRIC
Servings:
1
Serves 1
2 slices
Rustic Bread , toasted
1/4 cup
Cream Cheese
4
Sun-Dried Tomatoes , finely chopped
2 slices
Prosciutto

Basil Pesto

to taste
Salt and Pepper
1 clove
2 Tbsp
Pine Nuts
1/4 cup
1/3 cup

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Nutrition Per Serving

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CALORIES
1580
FAT
126.2 g
PROTEIN
47.2 g
CARBS
72.0 g

Cooking Instructions

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Step 1
Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.
Step 2
Crisp the Prosciutto (2 slice) in a pan on both sides.
Step 3
Meanwhile, mix the Cream Cheese (1/4 cup) and Sun-Dried Tomatoes (4) together in a bowl. Set both aside.
Step 4
Make the pesto. Add the Fresh Basil (1 cup), Garlic (1 clove), Pine Nuts (2 tablespoon), and Parmesan Cheese (1/4 cup) to a food processor and pulse while pouring in the Olive Oil (1/3 cup). Season with Salt and Pepper (to taste) and set aside.
Step 5
Gently crack each of the Egg (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.
Step 6
Assemble the dish by spreading the cream cheese spread on the Rustic Bread (2 slice), top with crisp prosciutto, poached egg, and half of the pesto.

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Nutrition Per Serving
Calories
1580
% Daily Value*
Fat
126.2 g
162%
Saturated Fat
31.9 g
160%
Trans Fat
0.7 g
--
Cholesterol
466.4 mg
155%
Carbohydrates
72.0 g
26%
Fiber
4.7 g
17%
Sugars
9.7 g
--
Protein
47.2 g
94%
Sodium
1866.5 mg
81%
Vitamin D
2.1 µg
11%
Calcium
473.7 mg
36%
Iron
8.2 mg
46%
Potassium
789.2 mg
17%
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