Poached Eggs with Pistou

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Linda from Toronto, Ontario. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook and tag your post #ThinkCanadaOrganic

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  • 1/3 c fresh basil leaves
  • 1/2 clove of garlic
  • 6 tbsp sunflower oil
  • 4 large eggs
  • 2 half-inch thick slices of spelt bread, toasted


  1. Purée garlic, basil and oil until smooth. Season pistou with salt and pepper.
  2. Add 1.25 inches of water to skillet and add salt, bring to a simmer over medium heat
  3. Crack eggs into skillet and cook until egg whites are just set and yolks are still runny, about 3 minutes
  4. Place hot toasts on plates. Using a slotted spoon, transfer 2 eggs to each toast and season with salt and pepper. Drizzle with sauce and serve.
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