Poached Eggs and Pesto

I decided to be a good wife this morning and wake him up with breakfast. Sadly this failed and I still had to force him awake (haha). We purchased a Ninja food processor yesterday, and I have been DYING to use it! So here is an easy fancy breakfast anyone can enjoy. :)

• Eggs
• Bacon (cut in half)
• Bread (any kind works, english muffins are popular, but we use ezekiel)

• 1 cup Spinach
• 1/4 - 1/3 cup Sun dried tomatoes
• 1/4 cup Olive oil (I prefer robust, it has a deeper flavor)
• 1/4 cup Basil
• Salt & pepper to taste
• 1 Clove of smashed garlic
• Juice of one lemon
• 1/3 cup Shredded dry cheese (we use the parmesan, asiago, romano blend)

1. In a food processor blend the second half of ingredients from the spinach to the cheese until smooth and even.  Set aside.
2. In a large frying pan cook bacon pieces to your desired doneness. Soak up grease with a paper towel.
3. Poach eggs in a small saucepan with the water at a simmer, just under boiling. 

     How to poach eggs:

•      Place a saucepan on low-med heat with about an inch of water and bring to a boil. Turn down heat until just at a simmer and slowly pour egg in. (to make this easier I have a silicon egg ring that keeps it all together without any work!)
•      If you do not have an egg ring (super cheap!) you can manipulate the egg with a small spatula and keep pushing it together to prevent having egg soup for breakfast. 
•      Cover with a lid and let steam for a few minutes until the whites are done cooking and the yolk is to your preferred doneness.
•      Scoop out of pan with a slotted spatula and spoon and set aside until ready to plate.
•      (To save time, once the egg has set inside the egg ring, I take it out of the ring a push it to the side of the pan so I can put a fresh egg in the ring)

     4. Toast up your favorite bread and cut slices in half.


Plating:

• Spread pesto thickly onto bread, top with slices of bacon, egg, and a pinch of the cheese you used in the pesto
• Do the same thing as above, except wait until the end to add pesto and simply dollop it on top.

My tips:

• Blending the pesto beforehand is best since the flavors have more time to mingle.
• Leftover pesto is AMAZING and can be used on just about anything. (you can even add red wine vinegar and turn it into salad dressing!)
• Almost anything can go into a pesto, they're tons of fun and easy. Any combination of herbs, nuts, and dry veggies (like the spinach and dried tomatoes I used) will work.
• If you do not have a food processor you can still easily make this dish! Simple steam/saute/wilt spinach with the dried tomatoes, herbs, and garlic, and place a pile of it in between your egg and bacon!

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