- 4 tablespoons salted butter
- 1/2 cup (packed) basil leaves
- 1/2 shallot, chopped
- 4 slices sourdough bread, toasted
- 8 soft-boiled eggs, peeled and halved
In small food processor, blend butter, basil and shallot. Spread on toast; broil until crisp, 3 minutes. Slice each toast into 4 rectangles. Season eggs and serve with toasts.