Amount Per Serving:
Fried Eggs with Sage Butter and Chilli
Guys, guys, I know what you’re thinking. Scott!? I can’t eat fried eggs without toast! I simply can’t! Well… I’ve got news for you. You can. (I mean you can have them with toast if you want, that’s entirely up to you) But, these happy eggs are also delicious on their own. Eggs are a great protein source and grass-fed butter is high in fat so while they look relatively lonely without a big slice of sourdough, trust all 88kgs of me when I say this dish is enough to satisfy you for hours.
3 tbs butter
4 sage leaves
1 long red chilli, deseeded and sliced
1 tsp baby capers, rinsed and drained
- Place a frying pan over low–medium heat and add the butter. Stir in the sage leaves and once the butter begins to brown, remove from the pan and set aside somewhere warm.
- Place your frying pan back over low–medium heat and add 1 tablespoon of the browned butter. Crack the eggs into the pan. Sprinkle the chilli and capers over the eggs. Spoon more of the browned butter over the eggs while they are cooking. Cook until the whites are firm and the yolks are to your liking.
- Remove from the heat, season with salt and pepper, and serve.