Poached Eggs ItalianFrom GLYNN HOUSE INN
½ Tbsp fresh basil leaves
2 Tbsp extra virgin oil
2 plum tomatoes diced
1 Tbsp balsamic vinegar
4 large eggs
2 slices fresh Italian bread toasted
½ cup mozzarella cheese
Finely chop the basil
Dice the tomatoes and mix together with extra virgin olive oil and balsamic vinegar
Take the Italian bred and cover with mozzarella cheese. Melt the cheese under the broiler just until it starts to bubble and brown. While melting the cheese, start your poached eggs.
Add enough water to a medium skillet to measure 1-1/4 inches.
Sprinkle salt generously into water.
Bring water to a simmer over medium heat.
Crack eggs one at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about three minutes.
Place hot toast on plates.
Using slotted spoon, transfer 2 eggs drained, to each piece of bread.
Spoon the brushetta over the eggs and serve.