1/2 cup unsalted butter, melted
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
4 shallots, diced
1 cup peeled tomatoes
3 eggs
1 cup half-and-half cream
1 1/4 cups dried apricots
1 1/2 teaspoons mustard seed
1/2 teaspoon salt
1 dash ground black pepper
2 teaspoons olive oil
Heat the unsalted butter in a small saucepan over low heat. When butter is melted, stir in Worcestershire sauce, soy sauce and remaining shallots.
Drain excess fat. Stir in tomatoes, chopped eggs and half and half. Cook 3 to 4 minutes or until heated through. The sauce should be thick. By rolling the basil leaves, pull the sauce to ease and can be served over yogurt.
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