Temps de cuisson: 30 minutes Portions: 4
1 7 oz. package Pesto
4 slices Tuscan or Country Bread about 1 inch thick toasted
Extra-Virgin Olive oil
1 clove Garlic
4 sprigs Fresh thyme, leaves only
8 slices Bacon, crisped (turkey bacon works great)
2 tablespoons White vinegar
1/8 cup Basil
Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now sprinkle bacon slices with thyme and fry until crisp (the microwave is a great way to fry your bacon), set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp crumbled bacon. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves. ENJOY!