Charred Avo & Eggs

Foodie Friday is back! As Shakshouka is one of my favourite egg dishes, this Jamie Oliver recipe appealed to me and is now on the list of things to try.

Super quick and super healthy. We often treat ourselves to a nice breakfast either Saturday or Sunday, but usually struggle to find something new that we’ll all like. Plus it usually ends up …

Source: Charred Avo & Eggs

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Can we boast about our roasts? – …or failing that, food

For this week’s #FoodieFriday, I’ve chosen a question rather than a recipe, partly because the humble fried breakfast occupies a special place in my heart. My one true love, however, is a Sunday roast. The tradition of family sitting down together, good food, good wine and lazy Sunday afternoons make my favourite food even better. Click on the link below to read the original piece.

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https://orfailingthatfood.wordpress.com/2015/10/14/can-we-boast-about-our-roasts/

1. Fried Eggs

Here is the first in an excellent series on eggs from Chrissy Camba, very much worth having a scroll through.

chrissycambafoodings

Fried Egg

In regards to my last post, Eggs, I wanted to go through the methods of cooking eggs. First off, OUT of shell: Fried Egg.

Ingredients:

  • 1 large egg  (I like farm eggs. I like talking to the farmers, going to the farms and seeing where the chicken is hanging out.)
  • oil (It doesn’t matter what kind. I use olive oil.)
  • non-stick pan (The smaller the better. You’ll use less oil that way.)
  1. Place enough oil in the non-stick pan to have a thin layer of oil that covers the entirety of the bottom. Get the oil nearly smoking hot.
  2. Crack your egg into the center of the pan. There will be splattering of oil so be careful!
  3. Once the edges have become crispy and golden with the whites bubbly and poofy, salt your egg. I use a fish spatula to take the egg out of the oil.

I eat…

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