Eggs Provençal a la Renée

March 11 By Renée ♥ 12 Comments

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.

5 from 1 vote

Eggs Provençal a la Renée

Prep Time10 mins

Total Time10 mins

Print Recipe Pin Recipe

Course: Breakfast

Author: Copycat Recipe - La Provence Bistro, Portland Oregon

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

Prepare poached eggs.
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.
Turn tomato slices over and spread half the pesto over each slice.
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.

Notes

Weight Watchers SmartPoints [2018]: 2 eggs = 5 SmartPoints

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

About Renée ♥

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Comments

Bill Volckening says
March 11 at

Love recipes like this one. Will definitely try it.

Reply
Marlynn [UrbanBlissLife] says
March 11 at

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!

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kelsey says
March 11 at

yum! i want to eat this right now!
http://www.ladiesinnavy.com

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Rachel says
March 11 at

These look stunning! Great presentation and photos. makes me very hungry! I will have to try these over the weekend.

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Pech says
March 11 at

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!

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Catherine says
March 11 at

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!

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Kirsten says
March 11 at

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!

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- Renée ♥ says
  March 12 at
  
  I’m with you on the cauliflower-potato exchange, Kirsten. Not for me! But pesto is great with almost everything!
  
  Reply
Melinda says
March 11 at

Mmm, I’m going to send this recipe to my mother-in-law….it looks like something she’d love!

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Bea says
March 12 at

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.

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- Renée ♥ says
  March 12 at
  
  Thanks so much, Bea! You might want to check out my Poach Egg tutorial. The method I use makes them practically fool-proof!
  
  Reply
Gwen @simplyhealthyfamily says
March 18 at

What a fantastic, healthy spin on my favorite breakfast!!

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