Description
Make your next brunch spectacular with Poached Eggs with Vegetable Medley and Arugula Pesto.
Ingredients
- FOR THE ARUGULA PESTO:
- 2 cloves Garlic, Finely Diced
- ½ cups Roasted Pine Nuts
- 2 cups Fresh Arugula Leaves
- ½ cups Sweet Basil
- ½ cups Grated Parmesan Cheese
- ½ whole Lemon, Juiced
- Kosher Salt And Pepper To Taste
- ½ cups Extra Virgin Olive Oil (more If Needed)
- FOR THE VEGETABLE MEDLEY:
- 2 Tablespoons Olive Oil
- 1 whole Shallot, Finely Diced
- 2 cloves Garlic, Finely Diced
- 2 cups Crimini Mushrooms, Roughly Chopped
- 1 whole Ripe Avocado, Peeled, Pitted And Diced
- 1 cup Grape Tomatoes, Quartered
- Kosher Salt And Black Pepper To Taste
- Lemon Juice
- FOR THE EGGS:
- 1 teaspoon White Vinegar
- 2 whole Fresh Extra Large Eggs
Preparation
For the pesto:
In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice and salt/pepper. Pulse to combine. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides of the bowl in between steps. More olive oil can be added if a smoother, looser texture is desired. Refrigerate until ready to be used.
For the vegetable medley:
In a large skillet over medium heat, heat two tablespoons of olive oil. Add the shallots and garlic and saute over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continue cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper and a few squeezes of lemon juice. Toss to incorporate and set aside.
For the eggs:
Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Set aside.
Take a spoon and swirl it around quickly in the saucepan to make a whirlpool in the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.
To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg then remove it from the water and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2nd dish. Enjoy!
