Eggs à la Becca

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Serves 2 people

2 whole-wheat tortillas
4 large eggs
1 tablespoon olive oil
½ bunch basil, sliced into fine strips
2 tablespoons Parmesan cheese
½ teaspoon fennel pollen (found at specialty markets)
Salt and pepper to taste

Preheat oven to 400° F.

In a non-stick frying pan, heat olive oil on medium heat, and crack in eggs, making sure not to break the yolks. Sprinkle all the eggs with salt, pepper, and fennel pollen.  Then, top eggs with basil and cheese. Place entire pan in oven for 3 minutes. You want to just set the eggs and melt the cheese, leaving the yolks a bit runny. On stove brown tortillas over the flame, being careful not to char.  Place one on each plate, remove pan and top each tortilla with two eggs.

Chef Rebecca Bloom



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