See Also: Appetizers · Breakfast and Brunch · Cooking Club
Fried Eggs with Tomatoes and Pickles
From Dorothy McNett's recipes at www.dorothymcnett.com. Everyone knows how to fry an egg, but have you tired using extra virgin olive oil instead of butter? No matter what, gentle cooking is the answer!
1-2 tomatoes, sliced
1-2 small gherkins or other pickled vegetables
1-2 free range large eggs
1 -2 teaspoons extra virgin olive oil
sprinkles of sea salt
freshly ground pepper, as desired
Slice tomatoes and arrange on serving plate or plates. Cut the pickles into small pieces and set aside. Heat a small heavy bottomed skillet over medium high heat, adding the oil to just nicely cover the entire bottom of the pan. Crack one egg into a small bowl or measuring cup and when pan is nice and hot but not smoking hot, gently slip the egg into the pan without breaking the yolk. Cook about 30-45 seconds, (perhaps more, depends on the pan, the heat, the egg, etc.). Sprinkle with a few pieces of the diced pickle. Using a silicone spatula, flip the egg over and cook just until the desired doneness. Place on top of the sliced tomatoes, sprinkle with salt and pepper. Repeat with remaining egg or eggs.
Recipe created 2013-09-25.
