Fried eggs with herb sauce
Italian Cooking & Living, December, 2004
1 small bunch parsley, leaves only 1 small bunch basil, leaves only 2 tablespoons pine nuts salt and freshly ground pepper 6 tablespoons extra-virgin olive oil, divided 4 large eggs
In a food processor, combine the parsley, basil and pine nuts. Season with salt and pepper, and process, adding 4 tablespoons of olive oil in a slow, steady stream until a smooth pesto-like mixture forms. Set the pesto aside.
In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Crack the eggs into the skillet 2 at a time, and fry until set on the bottom. Carefully flip the eggs, and cook on the other side for about 30 seconds. Remove from the skillet, and flip onto a platter. Repeat with the remaining 2 eggs. Season the eggs with salt and pepper, and spoon the...
