fried eggs

Hearty bread is toasted and topped with cheese and perfectly seasoned fried eggs.

Best Fried Egg Sandwich

hearty bread

white American cheese (or sub with havarti, cheddar or Colby)

olive oil spray

eggs

all-purpose season salt,

black pepper,

Spray a 10-inch skillet with olive oil and...

Spray a 10-inch skillet with olive oil and preheat on medium

Toast bread and top each slice with the...

Toast bread and top each slice with the cheese, cutting it in half to fit if necessary. The heat of the toast should warm up the cheese.

Once the pan is hot, carefully crack in...

Once the pan is hot, carefully crack in each egg. Season with season salt and black pepper.

When the whites are opaque, turn the eggs...

When the whites are opaque, turn the eggs and cook until the yolk to your preference.

Top one slice of the bread with with...

Top one slice of the bread with with the two fried eggs then sandwich together.

Cut in half diagonally and enjoy!

Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer

Middle Eastern eggs with merguez & pistachios

onion

merguez sausages

cherry tomatoes

sugar (any will do)

harissa paste (preferably rose harissa,

wholemeal pitta breads

sumac or paprika (optional)

tbsp Greek yogurt

few parsley sprigs, chopped

tbsp shelled pistachio

Heat a drizzle of oil in a heavy-bottomed, small frying pan – a cast-iron one is perfect. Add the onion and cook for a few mins until soft, then push them to one side of the pan. Add the sausages and fry for 5-10 mins, rolling them around in the pan until golden brown. Add the tomatoes, sugar and harissa, season well and add a splash of water. Cook for 5-10 mins, stirring now and then, until the tomatoes have cooked down to a thick, chunky sauce.

Push the sausages aside in the pan so that you can create 2 large holes in the sauce using a spoon. Crack the eggs into the holes and cook for 4-5 mins until the whites are just set and the yolk is still runny. Meanwhile, toast the pitta breads.

Sprinkle each egg with a little sumac, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.

Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food

Noodles with crispy chilli oil eggs

vegetable oil

pak choi, each halved through the core

Chinese black vinegar

soy sauce

tsp sesame oil

sugar

cooked noodles (I use straight-to-wok noodles, egg, udon

shallots,

garlic (about 8-10 cloves) thinly sliced

x 10cm cinnamon stick

star anise

tbsp sesame seeds

tsp cumin seeds

Szechuan peppercorns

thumb-sized piece ginger, peeled, finely chopped

crushed red chilli flakes

tbsp caster sugar

To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.

Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.

Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.

Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.

When ready to make the noodles, heat the veg oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don’t have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they’re soft and slippery. Divide the noodles between two bowls and put the pak choi on top.

Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.

The chilli chicken soul bowl that's good for your health and good for the soul.

Chilli chicken soul bowl

chicken thigh fillets

(90 grams) gochujang (Korean fermented chilli paste)

olive oil

microwave black or brown rice

garlic clove, crushed

pears,

radishes, very thinly sliced

(130 grams) kimchi

baby spinach

shiso leaves (from Asian grocers) or Thai basil leaves

eggs,

Toasted black and white sesame seeds, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981817189001&=domain=del

5348771529001-5981817189001

Looking for a side dish or a main meal to make with your leftover rice? Make kimchi fried rice! You only need a handful of ingredients for this and it tastes great with a fried egg on top!

Quick Kimchi Fried Rice

gochujang or sriracha (or more to taste)

sesame oil

onions

frozen peas and carrots

rice

scallions, chopped (greens only)

sauce: start by placing a sieve over a...

sauce: start by placing a sieve over a bowl. Add the kimchi and press down using a spoon. Measure out as much of the sauce in a bowl from the kimchi as you can before getting more from the container. Stir in the gochujang, soy sauce, and sesame oil and set aside. If the kimchi is in large pieces, you can chop it up a little bit.

veggies: Add a splash of oil in a large...

veggies: Add a splash of oil in a large skillet over medium-high heat. Add the onions and saute them until tender and fragrant, about 4-5 minutes. Add the chopped kimchi and the peas and carrots and allow them to defrost and become tender.

eggs (optional): If you'd like to add the eggs...

eggs (optional): If you'd like to add the eggs in, scramble 3 eggs in a bowl. Make a well in the center of the skillet and pour in the egg mixture and scramble. For fried eggs on top, omit this step.

fried rice: Add the rice to the skillet and...

fried rice: Add the rice to the skillet and stir everything together. Pour in the prepared sauce and stir until everything is coated evenly with the sauce. When the rice starts to sizzle, it's done. Top with the chopped scallions. For fried eggs, fry them up in a separate skillet and serve them on top!

That's right. Salad for breakfast. Crispy, creamy fingerling potatoes topped with pea pesto and fried eggs are served over a bed of spinach, kale, and swiss chard. The salad is covered with a squeeze of sriracha and a creamy dressing for a simple breakfast made in less than 30 minutes.&nbsp;

Breakfast Salad with Roasted Potatoes and Fried Eggs

c peas, thawed if frozen

c fresh mint, packed

c lightly packed Parmesan cheese, finely grated

garlic

c olive oil

salt and pepper, optional

tbsp nuts or seeds, I like walnuts or pistachio optional

fingerling potatoes

tsp sea salt

dried herb blend

tsp black pepper

paprika

eggs person,,

greens

cooked, crumbled bacon,

c mayo

tbsp mustard

horseradish

lemon, zest + juice

tsp maple syrup

garlic,, grated

herbs

Preheat oven to 450 degrees Fahrenheit, then toss...

Preheat oven to 450 degrees Fahrenheit, then toss the whole potatoes in olive oil and seasoning. Bake until fork tender, about 15 - 20 minutes.

Once the potatoes are done, smash each potato...

Once the potatoes are done, smash each potato using the back of a fork. Place the potatoes back into the oven under the broiler. Let the potatoes cook for another 5 - 10 minutes.

Remove from oven, and spoon a small amount...

Remove from oven, and spoon a small amount of pea pesto onto each potato and serve.

Add all ingredients into a food processor, and...

Add all ingredients into a food processor, and pulse until combined being careful not to puree the peas. Season with salt and pepper if needed.

Combine all ingredients except for water. After, thin...

Combine all ingredients except for water. After, thin with a tbsp of water at a time until you reach a pourable consistency. 

Heat your pan, and add a tablespoon of...

Heat your pan, and add a tablespoon of olive oil. Crack one to two eggs per person into the pan and fry until whites are opaque, and yolks are still soft. Season with a pinch of salt, pepper and chili flakes. 

Add 2 large handfuls of greens per plate....

Add 2 large handfuls of greens per plate. Add in pesto covered potatoes and fried eggs, Drizzle with dressing and sriracha. Top with bacon if using. 

I have used both of the following egg frying methods for years and they always results in a perfectly cooked egg with no burns, no chewy whites, and no burned edges! This is truly the perfect way to fry an egg!

To properly fry an egg, you want the freshest and best eggs that you can afford, but honestly– anything that falls within the sell-by date will work. 

The crispness, or lack thereof, of the bottom and edges of the fried egg all comes down to the fat and the heat of the pan. For a softer-edged egg, use butter (or a healthy butter alternative) and a non-stick skillet. For a crisper-edge use something like olive oil or sunflower oil or a combination of oil and ghee (clarified butter). Below are two different methods for frying eggs, as frying an egg with butter or oil can have different results.

When it comes to the salt, I like to either use fine-grain sea salt, Pakistani pink salt (also marketed as &quot;Himalayan&quot;), or something nice and crunchy like Maldon sea salt. Use whatever you’d like to season your eggs– there’s no right or wrong here. 


Do note: you will need more butter or oil for frying your egg if using cast-iron.

How to Fry an Egg

oil or butter (or another fat of your choice)

Salt and Pepper,

Crack an egg into a small bowl, make...

Crack an egg into a small bowl, make sure there aren’t any shells in it.

Heat a non-stick skillet over medium-low heat. Once...

Heat a non-stick skillet over medium-low heat. Once it’s hot, add the butter to the hot pan.

Gently place the egg in the skillet, then...

Gently place the egg in the skillet, then cover the pan and cook until the egg white is solid.

Keep cooking the egg until it is sunny-side...

Keep cooking the egg until it is sunny-side up, then remove from the pan and season with salt and pepper to taste. Just keep in mind that if you are using salted butter, you might not need much salt.

Meanwhile, crack an egg into a small bowl,...

Meanwhile, crack an egg into a small bowl, ensuring there is not any shell in it.

Over medium-low heat, heat about 1/8-inch of oil...

Over medium-low heat, heat about 1/8-inch of oil in the skillet for about 1-2 minutes, until hot and shimmering.

Once the oil is hot, gently place the...

Once the oil is hot, gently place the egg in the skillet. Let it sit for a few seconds. Tilt the skillet very slightly to one side and repeatedly spoon the hot oil over the egg. Ensuring that the white is cooked and slightly puffed, and the yolk is still runny.

For shallow-frying, especially in cast-iron, it is easy...

For shallow-frying, especially in cast-iron, it is easy to achieve an over-easy, over-medium, and over-hard egg without flipping the egg over; continuously spoon the hot oil over the egg until the desired doneness has been met.

Serve with a sprinkling of salt and freshly-ground...

Serve with a sprinkling of salt and freshly-ground black pepper, to taste.

Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It&#039;s my favourite Thai salad EVER!

Crispy Fried Egg Salad (Yum Kai Dao)

Thai chilies (see note)

½ Tbsp palm sugar

Tbsp lime juice

Neutral oil

eggs (room temp)

(celery

tomatoes (cut in wedges)

cilantro

peanuts

Add the chilies to a mortar and pestle and pound until fine. Add the palm sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce and stir to combine.

For the dressing:

In a wok or an small non-stick frying pan, add about a quarter inch of oil. Heat the oil over medium high heat until very hot (you can add a little piece of onion as a heat tester, and once it&#039;s bubbling excitedly, the oil is ready to go.)

Crack one egg into the oil, and if your oil is hot enough the egg white should start to bubble right away. Use a spoon to baste the top of the egg with oil as it fries, and keep going for about 2 minutes or until the yolk is set and the white is bubbly and browned around the edges.*You don&#039;t want the yolk runny for this because we will be cutting the egg into pieces. I like the yolk to be set, but not completely well done. Traditionally it is cooked well done.

Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.

For the fried eggs:

Combine all the vegetables in a mixing bowl.

Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.

Add the eggs to the vegetables and pour the dressing over. Toss gently just to mix and plate. Top with roasted peanuts and serve with jasmine rice. Enjoy!

Assembly:

https://content.jwplatform.com/videos/tOvuYjIW.mp4

Fried egg salad is a classic dish from Thailand. The tart and refreshing dressing together with the creamy egg yolks make for an incredible combination that's unlike any other salad. In this recipe you'll also learn how to fry an egg the Thai way; that is with bubbly crispy edges. It's all gluten-free and comes together in less than 30 minutes!

Crispy Fried Egg Salad Recipe - Yum Kai Dao

This no-fail guide shows you how to cook a perfectly soft, runny, and delicious skillet fried over easy egg - in under 5 minutes!

How To Make Over Easy Eggs (Recipe + VIDEO)

Oil spray

Salt and pepper

seasonings: smoked paprika (cayenne pepper, garlic salt)

Set a small nonstick skillet over low heat. Spray the skillet once with oil or butter spray. It’s important that you have a very fine layer of fat in the pan, but not too much.

Tap the egg on the side of the skillet, or on the counter. Holding your hands low to the skillet, gently break the egg into the center of the skillet, being careful not to crack open the yolk. *If you are feeling very particular, you can even use the edge of the shell to hold the yolk in the center of the white for a few seconds so that it stays there instead of moving to the side.

Cook the egg on low for about two minutes, making sure the egg white is set but does not turn golden or brown.

Gently slide a flat nonstick spatula completely under the egg. Carefully flip the egg over on the other side in the center of the pan. *Larger spatulas work better than a little rubber spatulas.

Cook on the second side for approximately one minute, just until the white is cooked through, but not a minute longer.

Move the egg to a plate and season as desired.

Repeat as many times as needed.

https://content.jwplatform.com/videos/XnccqTal.mp4

How To Make Over Easy Eggs - This no-fail guide shows you how to cook a perfectly soft, runny, and delicious skillet fried over easy egg - in under 5 minutes!

How To Make Over Easy Eggs

Batch roast sweet potatoes then use them to make a quick, healthy, and hearty breakfast that will keep you full until lunchtime.

Top 13 fried eggs recipes from across the web

The most viewed fried eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Fried Egg Sandwich

Middle Eastern eggs with merguez & ...

Noodles with crispy chilli oil eggs

Chilli chicken soul bowl

Quick Kimchi Fried Rice

Breakfast Salad with Roasted Potato...

How to Fry an Egg

Crispy Fried Egg Salad (Yum Kai Dao...

Crispy Fried Egg Salad (Yum Kai Dao...

How To Make Over Easy Eggs (Recipe ...

Sweet Potato Breakfast with Fried E...

How to Perfectly Fry an Egg Every T...

Steam-Fried Eggs with Perfectly Run...

Top 13 fried eggs recipes from across the web

The most viewed fried eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Fried Egg Sandwich

Middle Eastern eggs with merguez & ...

Noodles with crispy chilli oil eggs

Chilli chicken soul bowl

Quick Kimchi Fried Rice

Breakfast Salad with Roasted Potato...

How to Fry an Egg

Crispy Fried Egg Salad (Yum Kai Dao...

Crispy Fried Egg Salad (Yum Kai Dao...

How To Make Over Easy Eggs (Recipe ...

Sweet Potato Breakfast with Fried E...

How to Perfectly Fry an Egg Every T...

Steam-Fried Eggs with Perfectly Run...

The most viewed fried eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine