Ingredients
- 1 10" cast iron skillet
- 1/2 cup Roasted or Sautéed White Mushrooms
- 1 tablespoon chopped parsley
- 1 clove garlic
- 1 clove Salt and Pepper
- 1 teaspoon fresh thyme
- 1 teaspoon baked potato
- 1 tablespoon whole butter
- 2 tablespoon olive oil
- 1 tablespoon red or yellow pepper
- 1 tablespoon basil purée
- 1 10" cast iron skillet
- 1/2 cup Roasted or Sautéed White Mushrooms
- 1 tablespoon chopped parsley
- 1 clove garlic
- 1 clove Salt and Pepper
- 1 teaspoon fresh thyme
- 1 teaspoon baked potato
- 1 tablespoon whole butter
- 2 tablespoon olive oil
- 1 tablespoon red or yellow pepper
- 1 tablespoon basil purée
- 1/4 cup Fresh Basil Leaves
- 1/4 cup Fresh Parsley Leaves
- 1 clove Garlic
- 1/2 cup Olive Oil
- 1 teaspoon salt
Preparation
Baking Directions:
Preheat oven to 375 degrees.
Place cast iron skillet over medium heat.
Add a little olive oil and butter (enough to coat bottom of skillet).
When it starts to sizzle, add garlic, potatoes, peppers, herbs and mushrooms.
Sauté for 1 minute.
Crack eggs (# of eggs determined by number of people served) directly on top of mixture in pan.
Place skillet in oven for 5 minutes or until desired doneness.
Remove from oven.
Season with salt, pepper and fresh parsley and drizzle basil purée on top.
Serve with grilled bread or toast.
Garnish with fresh basil springs.
To make the Basil Purée(makes 1 pint, will last in refrigerator for 2 weeks; can substitute with store bought purée)Puree in food processor until well puréed.
Refrigerate in jar.
Serving Directions:
Serve family style.
