Fried egg with sage, chilli and garlicky yoghurt

Fried egg with sage, chilli and garlicky yoghurt

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

The combination of garlic, yoghurt and olive oil is compulsive. I use it not only for this dish, but also with perfectly ripe sweet tomatoes; with grated cucumber to make tzatziki; with roasted chicken; or simply on toast. You could poach the eggs if you prefer, but I think the crispy bits of the fried egg taste particularly good with the brown butter and creamy yoghurt.

Ingredients

Quantity Ingredient
240g good-quality greek-style yoghurt, (thick and only middy sharp)
2 garlic cloves, peeled and crushed
sea salt
50ml extra virgin olive oil
80g unsalted butter
8 sage leaves
4 very fresh organic free-range eggs
1 red chilli, very finely sliced into rings, (seeds left in)

Method

  1. Put the yoghurt into a bowl with the garlic, a good pinch of salt and the extra virgin olive oil. Stir well to combine, taste and add a little more salt if necessary. Set aside to allow the flavours to adjust to each other while you brown the butter.
  2. Place the butter in a non-stick pan along with the sage leaves over a medium heat. Cook, stirring gently, until the butter begins to separate firstly, and then brown. The sediment at the bottom will taste nutty and delicious. You can strain it to remove the sediment if you like, but I prefer to leave it in. Set aside in a warm place while you cook the eggs.
  3. Place one large (or two) non-stick frying pan(s) over a medium heat. Add a teaspoon of the browned butter, without the nutty sediment, to each pan. When hot, crack the eggs into the pans and add the sliced chilli. Cook until the whites are firm and the yolks are soft. I like to spoon the hot butter over the whites to encourage the eggs to cook more quickly and to flavour them.
  4. To serve, divide the garlicky yoghurt among four plates, carefully lay the eggs on top and scatter over the chilli. Spoon the warm sage butter over the eggs and serve at once.
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