Eggs are a great source of protein for Meatless Mondays. I was in the mood for Italian today, but didn’t want any pasta, so I decided to make eggs with an Italian theme. I served these eggs with broiled Asiago & garlic bread. The yoke mixed with the pesto really added something special to this dish. It was both filling and delicious…
Italian Poached Eggs With Pesto & Roasted Pine Nuts
1 1/2 cups Tomato Sauce
3 or 4 large eggs (1-2 per person)
1/4 cup fresh oregano
1/4 cup fresh parsley
1/2 cup fresh grated Pecorino cheese
1/4 cup pine nuts toasted
Perfect Pesto or your favorite store brand pesto
juice from 1/2 a lemon
1 tbs olive oil
1 garlic minced
In a sauté pan heat olive oil on medium to medium-high. Add minced garlic for 1 minute. Pour sauce into pan and add chopped herbs. Crack eggs one at a time into a small cup or bowl and add directly into the sauce. Cook for 2 minutes.
Next add the cheese to the top of each egg. Cover and cook an additional 2 minutes. Place desired amount of eggs onto each plate. Pour sauce around eggs and finish with a dollop of pesto on each yoke and a squeeze of lemon around the plate. Sprinkle with roasted pine nuts and eat!