A Veggie Eggs Benedict

Without the hollandaise sauce.  So I don't know if I could still call it a form of eggs benedict but it was either that or..well, I couldn't name this "Bread, spinach, pesto, sun-dried tomatoes, pine nuts and poached eggs" 

This was for my sister and her husband.  Today's actually her birthday! HAPPY BIRTHDAY NINAN!  :)

Yes, look at all the time I have to make these time-consuming breakfasts.  I'm honestly ready to be back to school.  Any holiday longer than 2 weeks without any concrete productive plans just drive me crazy.  The worst part is I actually do have an essay to write, so I have no excuse and should just stop complaining.  One of my New Year Resolutions -- less complaining.  Along with being quieter, talking less and much much more.  So far, 8 days into 2013, the only resolution I've kept on is moisturizing everyday.  It's important to moisturize after you shower. 

If you're also on holiday, or just fancy something nice for brunch on a weekend, why not try this versatile open sandwich dish. Oh I could call this some sort of an open sandwich I suppose? 

You can find more detailed instructions on poaching eggs here, or if you're still worried, you can have perfect scrambled eggs on top instead.


Ingredients
2 slices sourdough bread
2 cloves garlic
2 cups spinach, chopped
2 tbsp pesto
2-4 slices sun-dried tomatoes (from oil, if dried, then place them in bowl of warm water for a couple of minutes to rehydrate them first)
2 eggs
1 tbsp pine nuts + more for garnish
shaved parmesan for garnish


Method
-Turn the oven on to 200C and place the two slices of bread on the top shelf of the oven.  Bake until crusty, then flip over. 

-Mince one clove of garlic and sautee it in a pan with some oil.  When fragrant, add the spinach and fry until wilted.  Season lightly.

-When the other side of the bread is crusty, cut your other garlic clove in half and rub on the bread slices.

-Toast the pine nuts by heating a pan to high heat and adding the pine nuts in.  Just stir them around for a bit until browned and fragrant.

-Put a tbsp of pesto on each slice of bread, then place the sun-dried tomatoes and pine nuts on top.  Then layer with your sauteed spinach. 

-Poach your eggs: Heat a medium pot of water to a simmer, it should have bubbles forming at the bottom of the pan but they shouldn't rise to a rolling boil.  Put in about 1/2 tbsp of vinegar.  Then turn the heat down.

-Crack your egg into a bowl.  Using a spoon or another instrument, stir gently until you create a whirlpool in the water, then slide the egg in.  Use your spoon to keep the water moving and help nudge the egg whites in to ensure that they encase the egg yolk. 

-When the egg white is cooked, in about 2 minutes, take your poached egg out using a slotted spoon and set it aside on kitchen paper to drain for a minute or two. 

-Put them on top of the bread and garnish with some sea salt flakes, freshly ground pepper, parmesan shavings, and more pine nuts.