Supplies
- Soft Fried:
- 50g butter
- 2 free range eggs
- Salt and pepper
- 2 slices sourdough, toasted
- Crispy bacon, to serve
- Crispy Fried:
- 5 tbsp veg oil
- 2 free range eggs
- 2 tbsp oyster sauce
- 1 red chilli, finely sliced
- 2-3 spring onions, finely sliced
- 2 cloves garlic, thinly sliced
- 1 tbsp sesame seeds, toasted
- Chinese chilli oil, to serve
Steps
- Soft Fried: Heat the butter in a heavy-based frying pan over a low heat. Once the butter has melted, but not begun to foam, swirl it around the pan to coat, then crack in the eggs.
- Cook for 1 minute until the white is partially cooked, then cover and leave for 2 minutes. Check the white is cooked and lift out. Season gently, and serve immediately with buttered sourdough toast and crispy bacon.
- Crispy Fried: Heat the oil in a wok over a high heat until just before it begins to smoke. Add the eggs and fry for 2 minutes until they become crisp and golden on the edges but the yolk remains runny.
- Remove from the pan and pour out some of the oil then add the spring onions, chill and garlic. Stir fry for 1 min until fragrant and then add the oyster sauce. Serve everything on a plate drizzled with Chinese chilli oil and a sprinkle of toasted sesame seeds.