Eggs beall butter poached eggs in tomato basil sauce recipe

Eggs Beall (Butter Poached Eggs in Tomato Basil Sauce) recipe

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Recipe intro

This recipe for Eggs Beall features perfectly poached eggs nestled in a vibrant tomato basil sauce. The combination of the velvety eggs and the rich, flavorful sauce creates a delightful and satisfying dish. With just a few simple ingredients, you can whip up this elegant breakfast or brunch option in no time. The eggs are gently poached in a buttery bath, resulting in a luscious texture that pairs beautifully with the tangy tomato and aromatic basil.

Keywords: eggs beall, butter poached eggs, tomato basil sauce, breakfast, brunch.

Eggs beall butter poached eggs in tomato basil sauce recipe details

Eggs beall butter poached eggs in tomato basil sauce recipe, recipe Rating: 4.8
Number of votes:133

Ingredients – Sauce:

One 4-ounce can tomato paste

1/4 cup water

2 Tablespoons sugar

1 Tablespoon basil

1 teaspoon Italian seasoning

Ingredients – Butter Poached Eggs:

8 half-pats of butter

16 eggs

Salt and pepper

Instructions:

Sauce:Combine sauce ingredients in sauce pan and simmer for 30 minutes. For best results, make sauce night before serving so the flavors will marry. Reheat the next morning and adjust seasonings to taste.

Butter Poached Eggs:Put pat of butter and a dash of salt and pepper in the bottom of 8 ramekins. Place ramekins in large shallow pans of simmering water. When butter is melted, break 2 eggs into each ramekin. Cover and continue simmering until done.

Assembly:Invert eggs onto individual serving plates and surround with warmed Tomato Basil Sauce. Garnish eggs with fresh sprig of thyme. Accompany with your favorite breakfast potatoes.

Serves: 8 (2 eggs per person)