Fried Eggs with Coriander, Cumin and Balsamic Vinegar for 2

[Guest guest]

Fried Eggs with Coriander, Cumin and Balsamic Vinegar

 

olive oil

2 eggs

1/2 small fresh chilli, deseeded, finely sliced

1/4 tsp. cumin seeds

1/2 garlic clove, chopped

1 or 2 slices toasted bread to serve

1/2 tsp. balsamic vinegar

chopped fresh coriander

coarse salt

 

Pour enough olive oil into a heavy frying pan to cover the base.Heat 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.

When they are about half cooked, add the chilli, cumin and garlic to the pan and

continue cooking until the white is set.

Lift the eggs out onto the bread, together with the bits of chilli and garlic,

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. Serves 2.

 

 

 

 

 

[Guest guest]

Boy, I rarely respond to all the wonderful recipes, but I just HAD to say,

this sounds like an absolutely heavenly recipe to try with my organic cage

free happily laid eggs thanks for posting

 

 

On Behalf

Of Thurston Beauchamp

Wednesday, March 18, 2009 7:37 PM

;

gourmet-recipes-for-1-or-2

Fried Eggs with

Coriander, Cumin and Balsamic Vinegar for 2

 

Fried Eggs with Coriander, Cumin and Balsamic Vinegar

 

olive oil

2 eggs

1/2 small fresh chilli, deseeded, finely sliced

1/4 tsp. cumin seeds

1/2 garlic clove, chopped

1 or 2 slices toasted bread to serve

1/2 tsp. balsamic vinegar

chopped fresh coriander

coarse salt

 

Pour enough olive oil into a heavy frying pan to cover the base.Heat 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.

When they are about half cooked, add the chilli, cumin and garlic to the pan

and continue cooking until the white is set.

Lift the eggs out onto the bread, together with the bits of chilli and

garlic, 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. Serves 2.