Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 medium tomato, diced
- 2 tablespoons fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Melt the butter in a non-stick skillet over medium heat.
2. Add the diced tomato and cook for 2-3 minutes until it starts to soften.
3. Crack the eggs into the skillet and season with salt and pepper.
4. Cook the eggs for 2-3 minutes until the whites are set but the yolks are still runny.
5. Sprinkle the chopped basil over the eggs.
6. Using a spatula, carefully transfer the eggs and tomato mixture onto a plate.
Time:
Preparation time: 5 minutes
Cooking time: 5 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories: 200
Fat: 16g
Carbohydrates: 4g
Protein: 10g
Substitutions for ingredients:
- Instead of fresh basil, you can use dried basil or other herbs such as parsley or chives.
- You can use olive oil instead of butter.
Variations:
- Add diced bell peppers or onions to the tomato mixture.
- Top the eggs with grated cheese before serving.
- Serve the eggs on top of toasted bread.
Tips and tricks:
- Use fresh and ripe tomatoes for the best flavor.
- Crack the eggs into a small bowl before adding them to the skillet to avoid breaking the yolks.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
Reheating is not recommended as the eggs will become overcooked.
Presentation ideas:
Serve the eggs on a white plate to showcase the vibrant colors of the tomato and basil.
Garnishes:
Garnish with additional chopped basil leaves or a sprinkle of paprika.
Pairings:
This dish pairs well with a side of toast or roasted potatoes.
Suggested side dishes:
- Roasted potatoes
- Toasted bread
- Fresh fruit salad
Troubleshooting advice:
- If the eggs are overcooked, reduce the cooking time or lower the heat.
- If the eggs stick to the skillet, use a non-stick skillet or add more butter or oil.
Food safety advice:
- Make sure to cook the eggs until the whites are set to avoid any risk of salmonella.
- Store eggs in the refrigerator at 40°F or below.
Food history:
Buttered eggs are a classic French dish that dates back to the 19th century.
Flavor profiles:
This dish is savory and slightly tangy from the tomatoes, with a hint of sweetness from the basil.
Serving suggestions:
Serve this dish for breakfast or brunch with a side of toast or roasted potatoes.
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