by coffeefoodwritergirl
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my 63 recipes »
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coffeefoodwritergirl's Notes:
Expand4 eggs (organic if possible) Ask a question about this ingredient
aprox. 6 basil leaves Ask a question about this ingredient
1 capful white vinager (optional) Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1 teaspoon butter -- divided (I used goat but any kind is fine) Ask a question about this ingredient
a squeeze of lemon for each egg Ask a question about this ingredient
Chiffonade the basil leaves by stacking them one on top of the other, rolling them up like a cigar and slicing them into thin strips using a sharp knife.
Ask a question about this stepIf you have an egg poacher, fill the bottom with water and put a little butter in the bottom of each cup. Put an egg in each cup. Sprinkle with salt and pepper and a few shreds of basil. Cover and cook over medium high heat for 4-5 minutes until the white are firm and the yolks still runny. Remove to plates by running a knife or small spatula around the rim of each cup and flipping over.
Ask a question about this stepIf you don't have an egg poacher fill a saucepan up about halfway with water, add the capfull of vinegar and cook over medium to medium high heat until whites are firm and yolks are still runny. Remove with a slotted spoon to plates.
Ask a question about this stepDrizzle with a little lemon. Sprinkle with more salt and pepper to taste and put a little more basil on each one. Enjoy with warm bread out of the oven to dip into that yummy egg-yolky center....
Ask a question about this stepThx dymnyno!
What is it about poached eggs that makes me go all pavlov and start drooling? Yum!!
The yolks...gotta be the yolks...=-)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I saw the picture of eggs and basil and just had to stop by and say yum! Gorgeous!