Parsley Pesto Crostini with Poached Eggs

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Parsley Pesto Crostini with Poached Eggs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories510 kcal(24 %)

Ingredients

for
4
Ingredients
2 Tbsps Pine nuts
2 bunches parsley
30 grams Aged Gouda
125 milliliters olive oil
salt
peppers
1 Tbsp Caper
1 splash Vinegar
4 eggs
Red Bell pepper
12 slices Baguette
How healthy are the main ingredients?
parsleyPine nutsGoudaolive oilsaltegg

Preparation steps

1.

Toast pine nuts in a dry frying pan. Rinse parsley, shake dry and pluck leaves from stems. Chop Gouda cheese into pieces. Purée pine nuts, parsley and cheese in a blender with olive oil. Season with salt and pepper to taste. Stir in capers. Bring 1/2 liter (approximately 17 ounces) of water to a boil. Add a splash of vinegar. Crack each egg into an individual cup. Slide eggs into the water. Poach 4 minutes. Rinse bell pepper, clean, remove seeds and ribs and cut into thin strips. Slice bread and toast. Plate bread slices and top with parsley pesto. Remove eggs from water with a slotted spoon. Place eggs on top of parsley pesto. Garnish with bell pepper strips and serve.