Not all that pesto we made yesterday went directly into the freezer. I expect many a meal will be graced by dabs of green splendor in the coming days. Here, for one, is an extraordinary breakfast: toasted baguette piece with pesto SPREAD on, then poached egg set on top. Delish!
To poach an egg: Pour about 2 tablespoons of vinegar into the poaching water (3/4 inch deep in nonstick pan, 2 inches deep in other pans), crack open eggs one at a time, into a small bowl; Bring the water to a boil, then reduce temperature to a gentle simmer, then spoon in eggs one at a time; Egg whites will start to cook; Poach the eggs for 3 minutes always at a simmer – vary the time according to how liquid you like your yolk; They’re done when the whites become opaque and feel firm to the touch; Turn off the heat and transfer to dish with a slotted spoon. EAT!
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