You may also like
Ingredients
- 4 eggs (organic if possible)
- aprox. 6 basil leaves
- 1 capful white vinager (optional)
- salt & pepper to taste
- 1 teaspoon butter -- divided (I used goat but any kind is fine)
- a squeeze of lemon for each egg
Method
- 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.
- If 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.
- If 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.
- Drizzle 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....
