Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
['1/3 cup (packed) fresh basil leaves', '1/2 small garlic clove', '6 tablespoons extra-virgin olive oil', '4 large eggs', '2 1/2-inch-thick slices brioche or egg bread, toasted', 'Parmesan cheese shavings']
Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.
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