Fried eggs with basil sauce


February 1, 2015


1Preheat the oven to 205C.

2Beboter 4 individual earthenware dishes or 1 great.

3Melt the butter in a medium saucepan over low heat.

4Add the onion and cook until soft but not brown, 4 minutes.

5Add the corn and milk.

6Bring to a boil, reduce the heat, and leave uncovered, stirring occasionally, until the corn is cooked and the most of the liquid is absorbed, 10 up to 15 minutes. (frozen corn will take a little longer than fresh.)

7Spices generously with salt, black pepper and basil. (The dish can be prepared in advance up to this point. Heat the corn mixture, adding a bit of milk, if necessary, before proceeding.)

8Spoon the corn mixture evenly into the prepared dishes.

9Make a well in the corn mixture in center of each plate of eggs.

10Careful breaking of 1 of 2 eggs at a time in a bowl.

11Season with salt and black pepper.

12Behind 7 up to 10 minutes, until the egg white is milky, and the yolk has hardened, but still soft.

13Serve immediately.


1 tablespoon butter

3 tablespoons chopped onion

4 cups fresh or frozen corn kernels

1-1/2 head of whole milk or half-and-half

salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh basil

4 of 8 Owner (1 of 2 per person)

2 tablespoons butter