I eat eggs nearly every day of the week for breakfast. They’re a great source of protein, fill me up, and I just love the way they taste. Generally, I eat them scrambled or over easy and I’m always experimenting with different ways to flavor them. I’d just pruned a bunch of basil and had it on my counter and thought, “How would it be if I threw some into my eggs?” I’ve always liked the extra flavor green onions give when I throw them in my eggs and I love basil. I couldn’t imagine it would be bad so I chopped some up and threw some in. One word. Yum! It gives your eggs a subtle peppery mint oomph. I devoured my eggs that day and I’ve been making them like that most mornings. I'm a little addicted to the fresh flavor and I have tons of fresh basil growing on my patio so it’s a win-win! You can put as much or as little basil that you’d like but I’ve found the best ratio is 1:1 basil leaf to an egg. Chop your basil nice and fine and fold it into your eggs nearly right at the beginning. This is such a nice twist of flavor to everyday scrambled eggs and is an especially nice way to treat overnight guests.
Recipe for Basil Eggs:
Ingredients:
Directions:
Use one fresh basil leaf for each egg you’re making. For example, if you’re making 2 eggs, use 2 leaves. Spray a nonstick skillet with cooking spray and preheat over medium heat. Crack the eggs into a mixing bowl and beat them until they turn a pale yellow. Add eggs to the skillet and cook for a minute, stirring frequently. Fold in the basil and season with salt and freshly ground pepper as they continue to cook. Cook until they thicken to your preference and no visible liquid egg remains, about another 2-3 minutes.
