5 Ingredients or Fewer

Sunny Side Up with Basil

July  7, 2010
1 Ratings
  • Serves 1
Author Notes

I grew up in Greece. Basil is everywhere! My grandmother would make this for me at least a few times a week. Not only did we have fresh basil we had fresh eggs from our chickens! I think of my childhood and my grandmother every time I eat eggs with basil. Make sure you have a slice of bread to mop up the yummy olive oil! —frantseska

What You'll Need
  • 2 brown eggs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons fresh basil
  • Pinch coarse sea salt
  • Pinch freshly ground black pepper
  1. Heat a non-stick pan with the extra-virgin olive oil on medium heat. When the oil gets hot add your two brown eggs. As the eggs cook, take a spoon and drizzle the hot olive oil on the egg yolks until cooked to your liking. With a spatula place the eggs on a plate. Drizzle remaining oil from the pan on the eggs. Sprinkle the parmesan cheese, salt, and pepper. Julienne your fresh basil and sprinkle on the eggs. Use your favorite slice of bread to mop up the yolk with olive oil and the fresh basil.

See what other Food52ers are saying.

  • AntoniaJames
  • dymnyno

2 Reviews

AntoniaJames July 7, 2010
I'm with dymnyno on this, 100%. This recipe appeals to me for exactly the same reasons. I have a son who looks forward to his runny yolk eggs every morning (with my homemade bread for the purpose you describe). He especially likes his eggs prepared with good olive oil. No doubt, he's going to love this. Thanks for posting this great recipe!! ;o)
dymnyno July 7, 2010
It is simple recipes made with the best and freshest ingredients like yours that are always my favorites. I am looking forward to a trip to Greece in September. I know that I will have lots of great meals like yours.