As soon as our basil is big enough to pick, we have a special, annual, seasonal treat for breakfast: basil, garlic and Parmesan with eggs. I met up with this combination years and years ago at a little breakfast place. The cook called it Italian Eggs.
Actually we had it the other evening on toast with a green salad for a fine light supper. Breakfast often works perfectly well for supper as I suppose some of you may already have figured out. Jamie said, “Couldn’t you use this recipe for Tastebuds?” and I thought, well, it is more of an idea than a recipe, but sure, I could.
The operating principle here is the combination of a fragrant herb, something aromatic like onion, pepper or celery, and an agreeable cheese to sprinkle on the top. So a little bit of cilantro, a piece of hot chili pepper finely chopped and a grating of jack cheese might make it a Tex-Mex egg. Chervil or tarragon, plus minced shallots, and a bit of grated gruyere cheese might make you think of France or Switzerland. .
There are no tricks with this except to use fresh basil and fresh garlic as opposed to dried basil and powdered garlic. It is summer and fresh herbs are pretty easy to get if you don’t grow them.
Savory Breakfast Eggs
1 tablespoon butter
1 tablespoon olive oil
A few leaves basil or other fresh herb
A little minced garlic or shallots or pepper
Parmesan cheese or cheese of your choice
Melt the butter in a frying pan with the olive oil over a low heat. Lay the basil leaves in the pan, and add the minced garlic, heating them until you can smell them and the herbs are wilted. Break the eggs on top of the herbs, grated some Parmesan on top, and put a lid on the pan. Cook over a low heat until the whites are set. Alternatively run the eggs under the broiler briefly to cook the eggs and melt the cheese.
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