Mediterranean Fried Eggs
If you love eggs for breakfast, then I recommend these mediterranean style fried eggs. Slightly different to the classic British fried egg as they are cooked slowly rather than quickly in plenty of hot oil and should not have the traditional crisp edges which most fried eggs get during cooking. This ‘gentle’ cooking method is Greek in origin and of course, the cooking oil must be extra virgin olive oil. Finally no need to add any butter to the toast when serving, as the olive oil surrounding the egg will seep nicely into the toast giving a heavenly aroma and sublime taste.
1
5 minutes
10 minutes
Stove top cooking
Ingredients
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1-2 whole eggs per person
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Generous amount of Extra Virgin Olive Oil
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Seasonings
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Pinch Sea Salt
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Coarsely ground black pepper
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Toast
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Sour dough or any bread of choice- sliced and toasted
Instructions
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01 Pour a generous amount of extra virgin olive oil in a shallow frying pan. Heat.
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02 When the oil reaches hot crack open the eggs and place in the hot oil. Do not fry but cook slowly until whites are firm and the egg yolk remaining runny.
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03 Whilst the eggs are cooking, toast the bread.
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04 Serve on top of toasted bread, with a pinch of sea salt and a generous amount of coarsely ground black pepper.
Notes
These eggs are cooked more slowly than the classic fried egg. They should be gently steeped in the hot oil during cooking, with no fried edges.
