Fagor Egg Poacher Manual - Egg Poacher Recipes
4
Vegetarian Eggs Benedict
(Serves 2)
Ingredients:
For Pesto:
½ cup fresh basil leaves
1 teaspoon minced garlic
2 tablespoons pine nuts
Salt and pepper to taste
½ cup olive oil
¼ cup grated Parmesan cheese
Rest of Ingredients:
1 tablespoon olive oil
Four ½ -inch thick tomato slices
Four ½ -inch thick eggplant slices
2 English muffins, halved
4 eggs
Directions:
To prepare the pesto, combine basil, garlic, pine nuts, salt and pepper in the food processor until well
combined. Add half oil and puree. Add remaining oil and cheese until blended.
Brush tomato and eggplant slices with oil and roast in a preheated oven for 5 minutes, turning once.
Lightly brush muffins with pesto and toast under broiler.
Poach eggs. To Poach the eggs, fill bottom of pan with water. Fill each poacher cup with one egg. Bring
water to a boil. Cover with lid and cook over medium heat for 2 ½ to 3 minutes. Yolks should still be
soft in center.
To assemble, put muffin on plate, stack tomato and eggplant on top of each serving. Carefully place
egg on top and drizzle with pesto.