Chèvre Basil Over-Easy Eggs | FoodsOfOurLives.com
This is what I had for breakfast this morning…or rather for second breakfast. The hubby and I went tromping up in the woods this morning after feeding and milking the goats to plink around with our new pellet gun (do you love that statement?! Lol) and when we got back I was starving.
I don’t think I am going to end up working out today because last night, for whatever reason, my youngest child decided she needed to be up half the night..I thought we were past this no sleep due to children stuff? Goodness sakes.
At any rate, I am feeling lethargic and tired.
Who knows, I still may end up working out but since I don’t really plan to I am trying to keep my eating really healthy today.
Note: I ended up going on a 5 mile run…so guess that no working out thing didn’t take.
I want bread so bad!
But these were really, really tasty.
I nearly made myself a couple more because they were so delicious. They were also delightfully easy to whip up so they made for a great snack or second breakfast or first breakfast… however you want to serve them.
- 2 teaspoons butter
- 2 large fresh eggs
- a couple pinches of fresh minced or dried basil
- a few slivers of red onion
- 2 tablespoons chèvre
- sea salt and freshly ground pepper to taste
- Melt the butter in a small pan over medium heat.
- Crack the eggs into the pan, sprinkle a little salt, pepper, basil and onions over the eggs.
- Once the whites are lightly set, carefully flip each egg over to cook the other side.
- Sprinkle with a little more salt, pepper and basil and also add the chèvre.
- Once the whites are set on both sides, carefully transfer to a plate to serve with freshly butter toast if desired.
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