Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast or brunch, our easy-to-make version (inspired by La Provence) takes just 10 minutes of mild effort, and rewards you with a perfect, pin-worthy plate of deliciousness.
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Eggs Provençal is one of my favorite brunch choices at our local La Provence Boulangerie & Patisserie. One of the reasons I like this dish so much is, no matter what time of day, it makes for a light, satisfying, flavor-packed meal that won’t send you into a midday carb-coma.
Our easy to make version of Eggs Provençal so quick and simple to put together that I hesitate to label this as a “recipe”: it’s really more of an assembly guide.
Eggs Provençal a la Renée
Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast or brunch, our easy-to-make version takes just 10 minutes of mild effort, and rewards you with a perfect, pin-worthy plate of deliciousness.
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Servings: 1 serving
Calories: 280kcal
Ingredients
For each serving, you need:
- 2 eggs poached
- 1 1/2 tablespoons basil pesto
- 2 thick slices of ripe tomato
- 1/2 oz grated cheese I use a mixture of Parmesan & mozzarella
- Paprika salt & pepper, as desired
- Fresh basil
Instructions
- Move oven rack to highest position. Preheat oven broiler.
- Put tomato slices on lined baking sheet and broil for 4-5 minutes. Remove from oven.
- Return tomato slices to oven and broil for 2 minutes.
- Remove tomato slices from oven.
- Top each slice with 1 poached egg and sprinkle with grated cheese. Sprinkle lightly with paprika and season as desired.
- Pop under broiler for 30 seconds to melt cheese.
- Garnish with fresh basil.
Nutrition
Serving: 2eggs | Calories: 280kcal | Carbohydrates: 5g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 344mg | Sodium: 426mg | Potassium: 249mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1521IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Serving Suggestion: We especially like to serve this for a light dinner with Garlic-Almond Spaghetti Squash. #MeatlessMonday
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Love recipes like this one. Will definitely try it.
This looks amazing!! I wish I didn’t have to jet off for the day or else I would make these for breakfast. Pinning and saving for later. Yum!
yum! i want to eat this right now!
These look stunning! Great presentation and photos. makes me very hungry! I will have to try these over the weekend.
YUM pinned for a future breakfast. These look so impressive, I want to make them to show off when others are having breakfast with me!
Thank you for this! I had eggs provencal the last time I went out to brunch and they were seriously amazing. Now I can make them at home!
Renée,
I first had the bliss that is pesto-topped tomatoes more than 10 yrs ago while trying recipes from the South Beach Diet book. I don’t much care for faking out mashed potatoes with cauliflower, but the combo of pesto and tomatoes–faking out nothing–is a wonderful one.
To add an egg and cheese on top? Brilliant!
I’m with you on the cauliflower-potato exchange, Kirsten. Not for me! But pesto is great with almost everything!
Mmm, I’m going to send this recipe to my mother-in-law….it looks like something she’d love!
These look absolutely fantastic, Renée. Love the combination of tomato, herbs, poached egg, and cheese. Now I just have to work on my poached egg making skills and they will soon appear at our house.
Thanks so much, Bea! You might want to check out my Poach Egg tutorial. The method I use makes them practically fool-proof!
What a fantastic, healthy spin on my favorite breakfast!!