This is less a serious recipe and more an ode to summer in all it’s blast-furnace glory. Basil season is at its peak here in Northern California and has been on my mind a lot lately, even though it hasn’t been finding its way to my plate. (This is something I plan to remedy very, very soon.)
A very large basil plant inhabits my kitchen but this isn’t about that plant or really about fresh basil at all. It’s about pesto and simplicity. I’ve had a jar of pesto waiting for my attention for a while and this dish was made using that ready-made pesto, but if you want to make your own, take a look at this traditional pesto recipe by Elise at Simply Recipes or This pesto recipe by the always amazing Lydia of The Perfect pantry. Either one will get you up and running in making your own fresh pesto.
If you are new to poaching eggs, check out this article by Deb at Smitten Kitchen or check out this video on egg poaching from Slashfood. It may seem daunting at first, but it really is easy once you get the hang of it. And remember, fresher is better for poaching!
It’s been hotter than H. E. Double-toothpicks around here lately, so instead of using sausage or chicken as a protein I chose to top the pesto with a poached egg, both for the lightness of it and for the creaminess of the yolk mixing with the pasta.
The combination is nothing short of amazing. The dish couldn’t be simpler and if you’re not feeling the urge to cook for a long time in the heat, this is one you have to try.
Do you have a favorite pesto dish? A favorite variation on traditional pesto? If so, let us know in the comments because, as always, your feedback fuels this blog. I’d love to hear your faves!
Serving Size: 1
Amount Per Serving: Calories: 711Total Fat: 47gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 205mgSodium: 559mgCarbohydrates: 51gFiber: 3gSugar: 2gProtein: 23g
What I would have done differently had I thought of it at the time:
I wish I’d had a little Pecorino Romano or Asiago to top this with, but it just wasn’t there. Also, the egg pictured was just a hair over poached, so my plate didn’t have the perfectly creamy yolk that I’d wanted, but that’s one of the drawbacks of shooting what you eat. Yours will turn out perfectly!
Links to other recipes like this:
- Open-Faced Poached Egg, Semi-Pesto Sandwich, from Bread+Butter
- Roasted Asparagus & Pistachio Pesto over Fettuccine, from Bitchin’ Camero