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Poached Eggs and Pesto

Dana Reinhardt
Prep time10 minutes
Cook time10 minutes
Average: 3.7 (12 votes)Your rating: None

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


  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.


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