Poached Eggs and Pesto

A perfect, simple, weekend breakfast/brunch recipe.

• 4 Allegro™ Tomatoes, sliced in half
• 3 Tbsp. olive oil
• 1 tsp. kosher salt
• 1 tsp. distilled white vinegar
• 4 large eggs
• 4 tsp. pesto **
• 4 thin slices Fontina cheese

Instructions:

1. Preheat broiler.
2. Brush Allegro™ tomatoes with oil and sprinkle with a ½ tsp. kosher salt. Arrange Allegro™ tomato halves, cut sides up, on broiler pan. Broil about 6 inches from heat until tender and slightly charred (about 7 minutes total). Leave broiler on.
3. Fill a deep 10-inch skillet with 1¼ inches cold water. Add white vinegar and bring to a simmer. Break 1 egg into a cup, slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet. Poach at a bare simmer until whites are firm but yolks are still runny (2-3 minutes).
4. Gently transfer eggs with slotted spoon to paper towel. Drain and season with remaining ½ tsp. of kosher salt.
5. Using a foil covered baking sheet, place one poached egg on top of two halves of broiled Allegro™ tomatoes. Top each egg with tablespoon of pesto. Cover eggs with cheese slices and broil until cheese is just melted (about 1 minute). Serve immediately.

**Good quality jarred pesto can be found in most grocery stores.