Basil Olive Eggs Recipes

BASIL & OLIVE EGGS

Steps:

• Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.
• Put the basil, olives, oil, vinegar and a grinding of pepper in a small bowl. Blitz with a hand blender then add the yolk and roughly mash together. Spoon back into the eggs and keep in the fridge.

TOMATO & BASIL OMELETTE

Steps:

• Pick the leaves off the basil and roughly tear them.
• Cut the cherry tomatoes in half on a chopping board.
• Crack the eggs into a mixing bowl.
• Add a tiny pinch of salt and pepper.
• Beat well with a fork until fully combined.
• Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
• Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
• Carefully add the tomatoes and fry for 1 minute.
• Turn the heat down to low and sprinkle over the basil leaves.
• Carefully pour in the eggs, then tilt the pan to spread them out evenly.
• Using a fork, swirl the eggs around the pan a little.
• When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

TOMATO BASIL SCRAMBLED EGGS

Steps:

• In a large bowl, whisk together the eggs, 1 tablespoon basil and freshly ground black pepper. Set aside.
• Heat the oil in a large frying pan over medium heat. Add the shallot and sauté, stirring occasionally for about a minute or until softened.
• Add the tomatoes and cook for about 1-2 minutes or until they begin to soften.
• Place the tomato mixture in bowl and set aside.
• Melt the butter in the same pan you used for the tomatoes over medium heat.
• Pour in the egg mixture and reduce the heat to medium-low.
• Cook the eggs until they begin to set. Stir the eggs and scrape the sides and bottom of the pan - folding them into the eggs. Cook until the eggs are cooked but still moist. Add the cheese and stir to incorporate into the eggs.
• Remove the pan from the heat and let stand as the cheese continues to melt.
• Gently fold the tomatoes. Garnish with fresh basil or arugula.

TOMATO EGG SALAD

Steps:

• Carefully place 3 eggs in a large pan of boiling water using a spoon. Cook in the boiling water for about 6 minutes (for medium sized eggs).
• Chop 1 tomato and place the pieces in a bowl.
• Chop a clove of garlic finely and roughly chop a handful of basil. Add them to the tomatoes.
• Rinse the eggs under cold running water for a few minutes until they are cool enough to handle.
• Peel and dice the eggs and add them to the bowl with the other ingredients. Mix well.
• Drizzle olive oil over the salad and season to taste with salt and pepper.
• Serve on hot buttered toast, garnished with sunflower sprouts.