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Poached eggs over sautéed vegetables reach a new level of flavor with the addition of smoky McCormick® Chipotle Pepper. Add a drizzle of spicy avocado and pepita pesto (it’s crazy-good!) and you’ve got a satisfying meal for breakfast – or dinner. Recipe and photo courtesy of Claire Thomas of the Kitchy Kitchen.
Nutrition information coming soon.
Place basil, parsley, chives, garlic, Parmesan, pine nuts, chipotle pepper and 1/2 cup olive oil in the bowl of a food processor. Pulse until finely chopped and well blended. Set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add vegetables. Cook 5 to 10 minutes or until tender-crisp. Season to taste with salt and pepper.
Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
Serve Sauteed Vegetables with a poached egg, topped with pesto and breadcrumbs and sprinkle with additional chipotle pepper, if desired.