Basted easy.
Brandi said:Eggs cracked into melted butter in a skillet over very low temperature. Slow cooking, slowly moving egg whites while keeping yolks intact in the pan with a bit of garlic, kosher salt and fresh ground pepper. As soon as the egg whites are soft cooked through break the yolks and barely stir them in. Immediately sprinkle with finely shredded extra sharp chedder and pour it over freshly cooked pasta coated in garlic butter. Mix lightly, another grind of fresh pepper and enjoy. (Use quality non-stick skillet)
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