Pesto Poached Egg Stacks

• For the pesto
• about 2 handfuls fresh basil
• about 1/2 cups olive oil
• pine nuts (optional)
• salt and pepper
• For the stacks
• 2 fresh large eggs
• 1 ripe tomato
• shredded parmesan cheese
• 2 pieces thick bacon
• 2 pieces bread or English muffin
• butter
• 2 tablespoons white vinegar
• 1 teaspoon salt

1. If you are making your own pesto, blend the basil leaves and olive oil in a food processor. Add pine nuts if desired and salt and pepper to taste. You can also buy ready made pesto, but make sure it's good quality.
2. Cook the bacon and set aside. Slice the tomato (at least one slice per stack). Crack each egg into a mug or small container (I use ramekins) without breaking the yolks. Bring 2-4 inches of water to a boil and add salt and vinegar. Reduce to barely simmering.
3. Carefully slide each egg into the simmering water in one quick movement. Poach for about three minutes, until the white is set and the yolk is still runny. When the eggs are finished, remove with a slotted spoon and place on a paper towel to dry while you assemble the stacks. You can also put them in a bowl of warm water if you need to keep them for longer than a few minutes.
4. Toast the bread or English muffin and butter the slices. Cut the bacon slices in half and put two halves, side by side, on each piece of toast. Put a tomato slice on the bacon, and top with the egg. Sprinkle a bit of parmesan cheese on the warm egg, then top with about a tablespoon of pesto and a bit more cheese (to taste). Serve immediately.

pesto, basil, olive oil, nuts, salt, eggs, tomato, parmesan cheese, bacon, bread, butter, white vinegar, salt

Taken from food52.com/recipes/11828-pesto-poached-egg-stacks (may not work)