California Central Coast Recipes
Eggs are one of the simplest entrées to make when you are in a hurry or just tired. This is a very fast and easy way to make an egg entrée with a surprisingly complex taste and texture.
This recipe came about after a night at the California Mid State Fair, a major event on the Central Coast of California. After a show, and not wanting to eat the typical Fair-fried-food-offerings, we left the fair looking for an open restaurant to get something to eat. This was years ago before the wine industry became the major lifestyle focus, bringing in a large number of restaurants and late-night entertainment places. Back then, all the little towns of the North County pretty much closed up at 9:00pm and nothing was open. So, unsuccessful in our search, we went home... hungry.
When we got home we were starved. We weren't in the mood to fix a full meal, so scrounging through the refrigerator we found some pieces of left-over mozzarella, eggs, extra virgin olive oil and garlic of course, and since it was Summer, some fresh Basil. We were in a hurry, so the garlic got quickly chopped (rather coarsely at that) and lightly sauteed in extra virgin olive oil, the cheese thrown in, the basil torn on top of that, then the eggs cracked over everything and cooked for a couple of minutes.
The results were amazing! So every year this has become a traditional late night supper after a evening of Fair-going.
Preparation time: 5 minutesCooking time: 10 minutes
2 Tablespoons Extra Virgin Olive Oil
3 large Garlic cloves coarsely chopped
1 cup Fresh Basil leaves loosely packed
8 ounces Low Moisture Mozzarella diced into 1/2 inch cubes.
4 large eggs
Salt and Pepper
1 Reserve a couple of Basil leaves for garnish.
2 Over medium low heat, heat the olive oil in a non-stick skillet large enough to hold the eggs without crowding
3 Add the garlic, and saute until the garlic is fragrant, about 2 to 3 minutes.
4 Working quickly, evenly distribute the cubed mozzarella over the bottom of the pan, then tear the basil leaves into pieces over the mozzarella.
5 Crack open the eggs directly over the mozzarella and basil, evenly distributing the eggs in the pan. Add salt and pepper to taste.
6 Cook the eggs for 3 to 6 minutes until the mozzarella is bubbling through the eggs and the eggs are cooked to personal preference. If you like the top of the eggs cooked, cover the pan while cooking.
7 Remove the pan from the heat, add the reserved fresh whole Basil leaves on top for garnish and serve immediately.
This recipe goes well with either a dry white wine like a Fume Blanc, or a young red wine like a Sangiovese.