This breakfast might look fancy, but I promise you that showering, changing, and walking to brunch would have required more effort. Poached eggs are simple to make, and if you have some cheese and pesto you can easily throw together a delicious sauce. Perhaps the best part is that I only spent 15 minutes making this and I didn’t even have to change out of my pajamas.
If you do not know how to poach an egg, I am re-posting a video with step by step instructions below the recipe.
Cook time: 15 minutes
You will need:
2 tablespoons Pesto (I use low fat)
1 teaspoon Flour
1/2 cup Milk
1/4 cup grated Parmesan
2 tablespoons Ricotta
2 tablespoons White Vinegar
4 slices Turkey Bacon
Tomato, thickly slices
Cook the turkey bacon until crispy, using either a skillet or a griddle. Turkey bacon takes longer to cook than regular bacon, but it is a very tasty low fat substitute for normal bacon. It look about 10 minutes for my bacon to crisp up.
While the bacon is cooking, make the sauce. Using a small saucepan or a small skillet heat the pesto over medium heat. Then stir in the flour. Add and milk and heat until it bubbles and thickens. It should thicken after about a minute of boiling. Then add the ricotta and parmesan. Keep on the heat and stir until the cheese is melted into the sauce.
Poach the eggs. Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs.
Assemble. Stack the bacon on top of the tomato. Then place the poached egg on top, and spoon the sauce over.