Crisp (frizzled) eggs with sage and chilli
These crisp eggs with sage and chilli make for a very satisfying breakfast when you need to blow the cobwebs away.
Once you’ve got the knack of frizzling the eggs, you can try using other flavours with the eggs – ground allspice and parsley, or tarragon and vinegar are other delicious additions.
This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson)
Photograph by Paul Winch-Furness.
- A mixture of olive oil and sunflower oil, to come to a depth of 1cm in the pan
- About 12 sage leaves
- 2 eggs
- 2 pinches of dried hot chilli flakes
- Sea salt and freshly ground black pepper
- Toast or greek yoghurt
- Heat the oil in a deep frying pan until almost smoking hot. Fry the sage leaves for a few seconds on each side to crisp. Remove and drain on kitchen paper.
- Crack each egg into a glass and slip into the hot oil – this will prevent the hot oil splashing as you drop the eggs in. Fry for a few seconds so the edge of the white starts to brown and crisp. When the white becomes opaque and the yolks are still runny, transfer to a plate lined with kitchen paper to drain away any excess oil.
- Serve on toast with the sage leaves and chilli flakes sprinkled on top. Season well with salt and pepper. A dollop of thick Greek yoghurt goes very well with this.
- Any excess oil can be reused – when completely cool, just strain it into a bottle and seal and store until needed.