Poached eggs again. This time in basil sauce with goat cheese.
I picked a large handful of basil leaves and roughly chopped them. I blended them along with chopped onion, garlic and milk. I then ran it through a sieve and set the liquid aside.
In a skillet I melted butter and coconut oil, into which I whisked all purpose flour. To the rue I added milk, the strained basil liquid, goat cheese, salt, onion powder, garlic powder and nutmeg. I then added the eggs and covered the skillet with a lid.
The eggs cooked in the sauce at a low temperature until they were set.