I am an egg lover but I like variety as well and these eggs have many possibilities. I have written the recipe per egg but you can easily do a pan full by adjusting the other ingredients. These eggs are steamed so there is no need to flip them over and risk breaking the precious yolk - a depressing sacrilege that can send me back to bed with the covers pulled over my head for the rest of the day!
Sunday Morning Eggs
Per Egg
Ingredients:
- 1 tsp. butter
- 1 tsp. of a chopped fresh herb such as basil, oregano, sage, or parsley
- 1 fresh organic brown egg
- salt and freshly ground pepper to taste
- 1 Tbl. white wine, water, or vegetable stock
Variations:
- 1 Tbl. grated Parmesan cheese
- 1 Tbl. sour cream
- 1-2 Tbl. tomato salsa (see Jan. 27th. issue of BA for recipe)
Directions:
Heat the butter in a frying pan with a lid. When the butter is sizzling add the herbs and give them a stir. Break an egg carefully into the pan being careful not to break the yolk and let the white just begin to solidify around the edges. Add the wine, water or stock, pouring around the edge of the egg white and not directly on it. Season with salt and pepper.
Cover the pan and turn the flame to low. Cook to your liking. The liquid in the pan will steam the egg and cook the top of the yolk so there is no need to turn it over. A glass lid allows you see how the egg is progressing without having to uncover it.
If you are using the Parmesan cheese sprinkle it over the egg with the salt and pepper.
If you are using the sour cream give it stir before adding and then drizzle over the egg just after the salt and pepper.
Instead of wine, water or stock you can use tomato salsa and its juice poured around the egg as the white is beginning to set. The important thing is to cover the pan quickly before the yolk starts to set unless you like your eggs very well done.
Bon appétit!
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
