Ingredients
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-
2
-
1/4
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1/4
-
1/2
-
-
1 - 2
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1/2
-
-
-
-
-
-
-
Directions
Fried Eggs With Coriander, Cumin and Balsamic Vinegar,a deliciously different way to serve fried eggs, on toast or not.,This was a pretty good combination of flavors. used Tabasco and red chili flakes for heat and substituted green onions. I also added a bit of Parmesan cheese. The cumin and the balsamic was nice idea….. I will make this again for sure,I made this exactly as written and the only difference was using only a very small amount of the chili pepper. Local, free range eggs were made good use of, too! I also baked a loaf of rustic bread. Served over a bed of arugula along with roasted beets. Perfect! Prepared for the FYC tag game!
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Steps
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1
Done
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Pour Enough Olive Oil in to a Heavy Frying Pan to Cover the Base. Place Over a Moderate Heat and Then Carefully Break the Eggs Into It. Fry as Usual, Spooning Hot Oil Over the Eggs to Help Them Set. |
|
2
Done
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When They Are Almost Half-Cooked, Add the Chilli, Cumin and Garlic to the Pan and Continue Cooking Until the White Is Set. |
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3
Done
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Lift the Eggs Out on to the Bread, Together With the Bits of Chilli and Garlic, and Then Spoon Over a Little of the Oil. Drizzle Over the Balsamic Vinegar, Season With Salt and Scatter Over Lots of Chopped Coriander. Eat Immediately. |
