Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast or brunch, this easy recipe takes just 10 minutes to make.
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What's the Story Behind this Recipe?
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.
Serving Suggestion: We especially like to serve this for a light dinner with Garlic-Almond Spaghetti Squash. #MeatlessMonday
Breakfast & Brunch Recipes
If a savory brunch is your jam, check out our delicious, drool-worthy recipes for Chili & Cornbread Breakfast Casserole, Smoked Salmon Crustless Quiche, and Smoked Salmon Eggs Benedict!
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Eggs Provençal with Tomatoes
Ingredients
For each serving, you need:
- 2 eggs poached
- 1½ tablespoons basil pesto
- 2 thick slices of ripe tomato
- ½ 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
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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Gwen @simplyhealthyfamily says
What a fantastic, healthy spin on my favorite breakfast!!
Bea says
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.
Renée ♥ says
Thanks so much, Bea! You might want to check out my Poach Egg tutorial. The method I use makes them practically fool-proof!
Melinda says
Mmm, I'm going to send this recipe to my mother-in-law....it looks like something she'd love!
Kirsten says
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!
Renée ♥ says
I'm with you on the cauliflower-potato exchange, Kirsten. Not for me! But pesto is great with almost everything!
Catherine says
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!
Pech says
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!
Rachel says
These look stunning! Great presentation and photos. makes me very hungry! I will have to try these over the weekend.
kelsey says
yum! i want to eat this right now!
Marlynn [UrbanBlissLife] says
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!
Bill Volckening says
Love recipes like this one. Will definitely try it.