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The Kitchen - Fried eggs with basil sauce
00DifficultyBeginner
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Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 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
1

Preheat the oven to 205C.

2

Beboter 4 individual earthenware dishes or 1 great.

3

Melt the butter in a medium saucepan over low heat.

4

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

5

Add the corn and milk.

6

Bring 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.)

7

Spices 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.)

8

Spoon the corn mixture evenly into the prepared dishes.

9

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

10

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

11

Season with salt and black pepper.

12

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

13

Serve immediately.

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Ingredients

 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
Fried eggs with basil sauce
IngredientsDirections