My version of La Provence’s Eggs Provençal takes just 10 minutes of mild effort, and rewards you with a delicious, Pinterest-worthy plate.
Eggs Provençal is one of my favorite brunch choices at La Provence, and so of course I had to figure out how to make it at home. As it turns out, it is so quick and simple to put together that you almost don’t need a recipe at all! The big plus, though, is that it makes a light, delicious, flavor-packed brunch that won’t send you into a midday carb-coma.
Serve with roasted sweet potatoes, hash browns, or as I have here, Garlic-Almond Spaghetti Squash.
Eggs Provençal a la Renée
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
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.
Weight Watchers SmartPoints : 2 eggs = 5 SmartPoints