Two eggs fried in chilli oil instead of butter, hard at the edges, soft in the middle. The oil spits, the whites frill and go lacy, and the whole flat smells like somebody who knows what they are doing lives there. Ten past nine on a Saturday, still in yesterday's shirt.
8 mins. Serves 1.
Ingredients
- 2 Eggs
- 2 tbsp Plateit Italian Chilli Oil
- 1 thick slice Sourdough
- 2 tbsp Ricotta or thick yoghurt
- Lemon zest, a scrape
- Flaky salt and black pepper, to finish
Method
- Toast the bread. Spread the ricotta on thick and scrape the lemon zest over it.
- Get 1 tbsp of Plateit Italian Chilli Oil hot in a small frying pan. It should shimmer.
- Crack both eggs in. Tilt the pan and spoon the hot oil over the whites until they set and the edges go brown and lacy, about 2 mins.
- Slide them onto the toast, yolks intact.
- Another tbsp of the oil straight over the top, then salt and a lot of black pepper.
Do this: Keep basting rather than flipping. The yolk stays liquid and the whites still crisp.
