Ingredients:
1/2 cup fresh basil leaves
1 teaspoon minced garlic
2 tablespoons pine nuts
salt and pepper
1/2 cup olive oil
1/4 cup grated parmesan cheese
1 tablespoon olive oil
4 slices tomatoes, 1/2 inch thick
4 eggplants, 1/2 inch thick
2 English muffins, halved
4 eggs
Directions:
Preheat oven to broil.
In food processor, combine basil, garlic, pinenuts, salt and pepper until well combined.
Add half oil and puree.
Add remaining oil and cheese until blended.
Brush tomato and eggplant slices with oil and broil in a preheated oven for five minutes, turning once (or till done to your liking).
Lightly brush muffins with pesto and toast under broiler.
Poach eggs.
To assemble, put muffin on plate, stack tomato and eggplant on top of each serving.
Carefully place egg on top and drizzle with pesto.
Serves 4.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.