Basil gone wild!
Our basil plant is growing as fast as we can use the leaves. Knowing basil is high in Vitamin K and also has a great flavor, we try to use it as often as possible. Having fresh mushrooms and planning an egg dish, the basil was calling to us. We also had fresh sweet potato bread from Forte Grove at the Red Stick Farmers Market and it would enhance the eggs.
The breakfast is very simple yet very gourmet.
Mais C’est Bon!
Enjoy!!
Mushroom Basil Eggs
- 1/3# fresh mushrooms, sliced
- 4 eggs, beaten
- 10 leaves fresh basil, sliced
- Olive Oil
- Season to taste
Heat 2 tsp olive oil in cast iron skillet to medium high. Sauté mushrooms until brown, add basil and toss. Add eggs and cook to desired doneness.
Adjust oil to type of skillet used.
Sweet Potato Bread
- 4 slices sweet potato bread, toasted
- Spread crunchy peanut butter on bread
- Drizzle local honey on peanut butter
If sweet potato bread is not available, use your favorite bread.
The pictures make my mouth water. Your basil looks good just like mine did unfortunately some ants ate up the plant. Now I’m inspired to plant a new one.
Thanks for the comment. Our basil plant is taking over the bed even though we are fighting heat and drought. It is definitely hardy and we enjoy using it. The more we cut, the more it grows.