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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This came from the Woods Hole Passage Bed and Breadfast Inn. Yummy! Ingredients:
1/2 cup fresh basil leaf |
1 teaspoon minced garlic |
2 tablespoons pine nuts |
salt and pepper |
1/2 cup olive oil |
1/4 cup grated parmesan cheese |
1 tablespoon olive oil |
4 slices tomatoes, 1/2 inch thick |
4 eggplants, 1/2 inch thick |
2 english muffins, halved |
4 eggs |
Directions:
1. Preheat oven to broil.
2. In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
3. Add half oil and puree.
4. Add remaining oil and cheese until blended.
5. Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
6. Lightly brush muffins with pesto and toast under broiler.
7. Poach eggs.
8. To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
9. Carefully place egg on top and drizzle with pesto.
10. Serves 4.
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