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Glynn House Victorian Inn
Ashland, New Hampshire
Poached Eggs & Parmesan with Pesto Sauce
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.
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