Poached Eggs On Focaccia With Pesto Cream

Last Saturday I had the most amazing crab cakes benny at the Timbre restaurant on Commercial Drive in Vancouver.

Oh my GOD. It was so good. If you have never been there, run over there as soon as you can at around 11 am, and order it. I promise-you will think that you have died and gone to eggs benny heaven.

Today was an eggs for dinner kind of day. I'm not totally sure why, but there's something comforting and homey about eggs for me. As I sat thinking about crab cake eggs benny, I realized that if I wanted to come up with something to fill that void, I'd have to be creative.

Take some focaccia, split it in half, and toast it. Don't butter. You'll get enough moisture from the other ingredients.

Top it with some thinly shave ham. I used pepper ham, because it has a lot of flavor. Then add a nice slice of tomato (just make sure to remove the seeds because that will make it runny)

Poach some eggs. I did two for each of us.

Put the ham and tomato topped focaccia back under the broiler just to heat it up some and dry out the tomato a little.

Top with the poached eggs.

In a sauce pan, heat up about 1/4 cup of heavy cream with 1 tbsp of pesto sauce, stirring well, until hot. Spoon a little over your eggs. You should have enough sauce for two people.

Serve immediately, and enjoy!