Poached Eggs W/ Basil Chiffonade – a delicious recipe with eggs, basil, capful white vinager, salt, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
4
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....
152
kcal
Calories
11
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 eggs (organic if possible), aprox. 6 basil leaves, 1 capful white vinager (optional), salt & pepper to taste, and more.
Yes, Poached Eggs W/ Basil Chiffonade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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