Eggs with Basil Sauce
Elevate your breakfast or brunch spread with this vibrant and flavorful recipe for Eggs with Basil Sauce. Perfectly poached eggs are draped in a creamy, herbaceous basil sauce made from fresh basil leaves, olive oil, garlic, and a touch of lemon juice for brightness. The sauce is enriched with heavy cream, creating a luxurious texture that perfectly complements the rich, golden yolks. This dish is quick to prepare, taking just 20 minutes from start to finish, making it an ideal choice for a gourmet meal without the fuss. Whether served over crusty toasted bread or a bed of warm polenta, this recipe combines simplicity with elegance, offering a fresh twist on classic egg dishes. Bursting with fresh flavors, this easy basil sauce recipe is a true celebration of seasonal ingredients and is sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces large eggs
- 1 cup fresh basil leaves
- 3 tablespoons olive oil
- 1 piece garlic clove
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons heavy cream
- 1 tablespoon butter
Instructions
Fill a medium-sized pot with water and bring it to a gentle simmer for poaching the eggs. Add a pinch of salt to the water.
Crack each egg into a small bowl or ramekin to make it easier to gently slide them into the water.
Carefully slide the eggs one at a time into the simmering water. Let cook for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the poached eggs and set them aside on a paper towel to drain.
To make the basil sauce, combine the basil leaves, olive oil, garlic, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. If the sauce is too thick, add a teaspoon of water at a time to reach your desired consistency.
Transfer the basil sauce to a small saucepan and warm gently over low heat. Stir in the heavy cream to add a luscious texture, and remove from heat once warmed through.
In a small skillet, melt the butter over medium heat. Lightly toast your choice of bread or heat a base like polenta or rice to serve alongside the eggs.
Place the poached eggs on your serving plate or atop the toasted bread. Generously spoon the basil sauce over the eggs.
Serve immediately and enjoy your Eggs with Basil Sauce while warm!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
