Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou

• 1/3 cup (packed) fresh basil leavesbasil
• 1/2 small garlic clovegarlic
• 6 tablespoons extra-virgin olive oilolive-oil
• 4 large eggsegg
• 2 1/2-inch-thick slices brioche or egg bread, toastedbread
• Parmesan cheese shavingsparmesan

1. 01Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
2. 02Add 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.
3. 03Place 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.

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