- Egg Poacher: Allows for perfectly poached eggs without the need to bend over a pot of water.
- Brioche Loaf Pan: For baking the brioche, which will serve as a base for your dish.
- Pistou Bowl: A small bowl or container in which you can mix ingredients for pistou (basil and garlic mayonnaise).
- Cheese Grater: To grate parmesan cheese over the eggs and brioche.
- Non-stick Frying Pan: For toasting bread if not using a dedicated toaster.
- Digital Scale (optional): Can help in measuring ingredients precisely, especially when making pistou or grating cheese for exact amounts.
- Mixing Spatula: Useful for mixing the pistou and any additional ingredients that may be required by your recipe variant.
- Measuring Spoons: For accurately measuring spices, herbs, or other small quantities of ingredients in the recipe.
- High-Speed Blender (optional): If you prefer to blend pistou into a smoother consistency, though this might not be typical for all variations.
- Toaster Oven (alternative method): An alternative appliance to bake the brioche if preferred over an oven or preheated pan.
1/3 cup (packed) fresh basil leaves
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large eggs
2 1/2-inch-thick slices brioche or egg bread, toasted
Parmesan cheese shavings
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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