Glynn House Victorian Inn
Bed and Breakfast

Ashland, New Hampshire

Specialty Recipe

Poached Eggs & Parmesan with Pesto Sauce

Ingredients

1/2 cup (packed) fresh basil leaves (washed and dried)

1/2 small garlic clove

1/2 cup pine nuts

6 Tablespoons extra virgin olive oil

Salt & Pepper to taste

4 large eggs

4 slices of French bread about 1/2 inch thick

4 ounces (1/2 cup) Parmesan cheese grated

Puree basil, garlic, pine nuts, 1ounce Parmesan cheese and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper

Boil water in a medium skillet. Turn on oven broiler to high. While water is boiling, place bread on a baking tray and sprinkle with Parmesan cheese. Gently crack eggs into four small glasses. Once water has boiled gently slide eggs into the water for 3 minutes. Put bread under broiler until golden brown. Remove eggs from water gently with a slotted spoon onto a side plate to drain. Place the toasted bread onto plates and gently transfer one egg onto each slice of bread. Top each egg with a drizzle of pesto and serve. Season with salt and pepper to taste

Note: If you do not have a broiler on your oven you, can still have a great tasting dish without toasting the cheese.

Serves: 2

• The Glynn House Inn
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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