Green Fried Egg> Amazan
150-225g spinach, coarse
2 tablespoons olive oil
salt and groundblack pepper
1tablespoon chopped freshflat-leaf parsley
Bring a pan of water to the boil, add the spinach and cook for two minutes, until wilted.
Drain well and squeeze out the excess moisture, then spread it out on a plate.
Heat the oil in a fry pan or skillet over low to medium heat.
break the eggs into the pan and cook gently for 1 minute, then sprinkle the parsley over them and season with salt and pepper.
Cover the pan with a lid and cook for about 1 minute, more so that the eggs and herbs steam together.
Remove the lid and check that the whites have set.
Lift out the eggs with a rubber spatula, place on top of the spinach and serve. A green, yellow and white story.
Scrambled Eggs & Vinegar
You can reverse this recipe to make it classic scrambled eggs served with vinegar toast. To make this toast soak sliced bread in a mixture of white wine vinegar, olive oil, salt and pepper and toast in a preheated oven,220*C/425*F/ Gasmark 7,For a few minutes until lightly golden and crisp.
3/4 teaspoon red wine vinegar
salt and gruond black pepper warm toast, to serve
beat the eggs with a large pinch of salt, some pepper and the vinegar in a bowl.
Melt the butter eggs in a pan over low heat. When it has melted add the eggs and scramble until soft and creamy. Tip onto a plate and serve with warm toast.
Scrambled Eggs With Tomato
This has to be my favorite way of cooking eggs for breakfast but my advice is make it when tomatoes are at their best summed.
4 tablespoon olive oil
5 tomatoes, peeled seeded and chooped
2garlic cloves, maahed
1 heaped teaspoon sugar
10 eggs, beaten
4-6 fresh basil leaves, finally shredded
Salt and ground black pepper
heat the oil in pan, add the tomatoes garlic and sugar and season with salt and pepper.
Cook over the medium heat for 15-20 minutes, until the tomatoes are soft and luscious and all the liquid has evaporated. They should be shiny with olive oil.
Taste and add more sugar or salt, if necessary.
Reduce the heat to low, add the butter and eggs to the pan and stir gently with a wooden spoon until the eggs thicken and come together.
Remove from the heat and stir for a few seconds more until creamy and soft.
Fold in the shredded basil leave and serve immediately.
There are many variations of scrambled eggs and you can add what you like best.