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Poached Eggs And Parmesan Cheese Over Toasted Brioche With Pistou


Poached Eggs And Parmesan Cheese Over Toasted Brioche With Pistou



  • 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



  • Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
  • Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
  • Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.
  • Recipe by Bon Appetit Test Kitchen
  • Photograph by Sang An




Poached Egg Crostone With Wilted Spinach And Bacon





  • 1 cup plus 2 tablespoons olive oil
  • 2 garlic cloves, peeled, crushed
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried crushed red pepper
  • 1 16-ounce oval-shaped loaf country white sourdough bread
  • 8 thick bacon slices
  • 2 tablespoons minced shallot
  • 1 10-ounce bag fresh baby spinach
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon salt
  • 4 large eggs
  • Parmesan cheese shavings











•Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
•Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
•Cook bacon in large skillet until crisp. Transfer to paper towels to drain.
•Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted.
•Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
•Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
•Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper. Top with Parmesan; serve immediately.
Recipe by Nancy Oakes
Photograph by Scott Peterson


6 Breakfasts That Are Scientifically Proven To Put You In A Good Mood

  • PureWowThe women’s lifestyle destination

What you eat—and when you eat—plays a huge role in how you feel. If you need further proof that food affects your mood, think about how you feel after that first glorious cup of coffee in the morning (or, OK, after ravaging that bag of mini Kit Kats on a particularly crappy day). Here, six ways to start your day right—no matter what side of the bed you woke up on.

Stomach soothing fruits. Here’s why.


A bowl of Kefir. Here’s why.


Morning salad bowl. Here’s why.


Granola with pumpkin seeds and almonds. Here’s why.


Avocado toast with egg. Here’s why.


A go-to meal. Here’s why.















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