Lake Norman Magazine

Early morning or late night

In the food service industry, like many other occupations, there isn’t always time to eat. So when you get home, whether it is early morning or late night you want something that is not only great tasting and filling, but super-quick to prepare.The crispy grilled bread gets rubbed with fresh garlic and is there to sop up the yolk as it oozes and mixes with the fresh basil, tomatoes, olive oil and parmesan cheese; making a sauce of sorts.Looking for a quick carb kick? Boil a handful of pasta, drain and toss with a little olive oil. After that the recipe stays the same, add the eggs and toppings. Poke the yolks and toss with the pasta for a perfectly unique sauce.Breakfast, lunch or dinner this one recipe can satisfy anytime of the day; or even more than once a day.

Tuscan Fried Eggs with Basil & Toast Serves 4-6 as an Entree· 18 Pieces              Baguette-cut into 1” pieces on the bias· To Drizzle              Extra Virgin Olive Oil· 2-3 Cloves             Fresh Garlic· 6 Each                   Large Eggs· 2 Tablespoons        Butter-unsalted· To Taste                Black Pepper· To Taste                Kosher Salt· 2 Each                 Roma Tomatoes-cored, deseeded and finely diced· 10-12 Leaves         Basil-fresh-stack and roll up, slice into thin strips· To Garnish            Parmesan-freshly grated Drizzle the cut slices of bread with olive oil and grill until lightly toasted on both sides. While still warm, rub both sides of toast with the fresh garlic, cover with a towel and keep warm.Melt the half of the butter in a large non stick sauté pan over medium heat. Drizzle in about one tablespoon of olive oil and carefully crack three eggs, close together, without breaking the yolks. Gently shake the pan to prevent the eggs from sticking, season with salt and pepper to taste and cook to desired temperature. This dish was designed for soft yolks and the garlic toast for sopping; however, if you prefer a more firm yolk, place a lid over the pan immediately after adding the eggs and cook firm.Make sure the eggs haven’t stuck to the pan and when cooked to the proper doneness slide the eggs onto a serving platter in one piece. Repeat the process for the other three eggs. If you are up to it you can use two separate pans and cook both batches at the same time.After the eggs are on the serving platter top with parmesan cheese, roma tomatoes, basil and drizzle a little olive oil, serve with the grill garlic toast on the side.