Eggs Provençal with Heirloom Tomatoes and Parmesan

Eggs provencal on a plate, garnished with fresh basil, egg yolk dripping out after being cut with fork.

Eggs Provençal with Heirloom Tomatoes and Parmesan

Eggs Provençal is a classic French-inspired dish that celebrates the best of summer: ripe heirloom tomatoes, fresh basil and pesto, and tender poached eggs. Topped with a little Parmesan, it’s a light, elegant meal you can make in just 15 minutes.

Course Breakfast

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 230kcal

Author Renee

Equipment

1 medium saucepan
1 small, fine-mesh strainer
1 Heavy Baking Sheet
1 Spatula

Ingredients

4 large eggs poached
4 tablespoons basil pesto
2 large ripe heirloom tomatoes sliced ½-inch
3 ounces shredded parmesan about a cup
⅛ teaspoon sweet paprika
salt & pepper to taste
1 handful fresh basil chiffonade (i.e., cut into thin ribbons)

US Customary - Metric

Instructions

Poach eggs: Simmer water with 1 tablespoon vinegar. Crack eggs into a sieve, then slip into the water. Poach 3–4 minutes, remove with slotted spoon.
Broil tomatoes: Spread pesto on heirloom tomato slices, broil 4–5 minutes until bubbling.
Assemble: Place a poached egg on each tomato slice, sprinkle generously with Parmesan. Broil 1 minute to melt.
Finish: Season with paprika, salt, and pepper.
Garnish with fresh basil and serve immediately.

Notes

For more egg-poaching tips, visit How to Make Perfectly Poached Eggs.

Nutrition