Sweet Basil Eggs Recipes

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.

HEALTHY EGG SALAD WITH BASIL

Steps:

• Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
• Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the 1/2 red onion.
• In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1/2 teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings as desired. Keeps for two days refrigerated (add additional fresh basil when serving for a fresher taste).

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.

SPAGHETTI PASTA NESTS

Steps:

• Preheat oven to 350 degrees. In a large sauce pan cook the spaghetti according to package directions, minus two minutes, so it's very al la dente.
• In the meantime, in a large fry pan over medium heat, fry the Italian Sausage until cooked through. Drain off any grease and then stir in the entire jar of the Mezzetta pasta sauce and the fennel seed. Cook until just reheated.
• In a large mixing bowl, add one egg, beaten. Drain the spaghetti and add to the bowl with the egg and mix well. Add the sauce and stir gently.
• Using a large serving spoon and a fork, twirl the spaghetti into nests and place in a 9 x 13" baking pan sprayed with non-stick spray.
• When all the nests are in place, push one of the mini mozzarella balls into the enter of each. Sprinkle with Italian bread crumbs and sliced green olives.
• Bake until nice and steamy. 30 minutes.

GNOCCHI WITH BUTTER AND SWEET BASIL RECIPE

Steps:

• 01 - The first thing to do is to boil the Potatoes in their skins. 02 - After about 25 Minutes turn the heat off and tip them into a colander to drain. 03 - While still hot peel off the skin. 04 - Pass the Potatoes through a potato ricer. 05- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg. 06 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready. 07 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick. 08 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made. 09 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off. 10 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.