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
Ingredients:
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.)
Method:
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!
This is part of Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Real Food Wednesday, Simple Lives Thursday, and Pennywise Platter Thursday.
Sounds yummy! I also love my fried eggs with Swiss cheese and a coarse ground Dijon mustard.
ReplyDeleteEllebee, that sounds delicious! I will keep that in mind when I need a change. :)
ReplyDeleteWhat a great idea, this looks fabulous!
ReplyDeleteI eat tons of eggs for breakfast (and lunch!) so this will be a great switchup. Thanks. :)
ReplyDeleteOh yum! We eat a LOT of eggs so it's great to have more ideas for something different!
ReplyDelete