Directions

1. Place basil, parsley, chives, garlic, Parmesan, pine nuts, chipotle pepper and 1/2 cup olive oil in the bowl of a food processor. Pulse until finely chopped and well blended. Set aside.
2. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add vegetables. Cook 5 to 10 minutes or until tender-crisp. Season to taste with salt and pepper.
3. Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
4. Serve Sauteed Vegetables with a poached egg, topped with pesto and breadcrumbs and sprinkle with additional chipotle pepper, if desired.