I'm obsessed with these eggs. I got the idea from Mark Bittman's Kitchen Express. With as often as we eat eggs for breakfast (probably 4-5 times a week) we were in need of some fresh ideas. Sometimes I just melt a piece of sharp cheddar cheese over each egg. But when I'm looking for something with a little more zing, this is my go-to recipe. It's not really much harder than a simple fried egg, and the extra two minutes you spend are so worth it.
Fried Eggs with Vinegar and Garlic
pastured eggs from a farmer you trust (2 per person)
coconut oil or grass-fed butter for frying eggs (1-2 T.)
salt and pepper to taste
more butter for cooking garlic (2 T. or so)
1 clove of garlic per person (minced)
a splash of red wine vinegar per person (about 1 T.)
Heat a well-seasoned iron skillet over medium heat. Wait until it's good and hot, then lower the heat to medium low. Melt the coconut oil or butter, then add your eggs. Cook a couple minutes on the first side until the top begins to set, flip gently, and cook a couple more minutes on the other side, adding salt and pepper at some point. Remove to a plate, and add 2 T. butter to the skillet. Add the minced garlic and cook for a few seconds. Add a splash of red wine vinegar and cook a minute or less, until some liquid has evaporated. Pour the sauce over the eggs. Enjoy with soaked, sprouted, or sourdough toast, with plenty of butter!