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Fried eggs with rocket and torn bread
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Fried eggs with rocket and torn bread
I love this dish because it’s all-in-one. As simple as it sounds, coordinating eggs with sides – even for a short-order cook like me – can be a bit of a challenge!
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
-
20 minutes
- Serves:
- 4
Ingredients
- 4 slices ciabatta or sourdough bread
- 4 tbsp Extra virgin olive oil
- A pinch of Dried red chilli flakes
- 8 Medium eggs
- 100g Rocket leaves
- 2 tbsp Red wine vinegar
- A Pinch of Sumac or freshly groud black pepper
Method
- Tear the bread into bite-sized pieces. Bring a frying pan to a medium-high heat, then add the olive oil, bread, a little sea salt and the chilli flakes. Stir till lightly toasted. Depending on the size of your pan, you may need to cook the bread in batches.
- Reduce the heat to medium, then break the eggs into the pan to cook.
- Meanwhile, place most of the rocket on the serving plates. Slide the bread and eggs from the pan onto the leaves and scatter over the rest of the rocket. Return the pan to the heat, add the wine vinegar and swirl for a few seconds to heat. Pour this over the eggs and serve, sprinkled with the sumac or black pepper.
Drinks recommendation
A fruity smoothie brings a fresh note to this light, cooked brunch dish. Seriously Fruity Kiwi, Apple & Pear Smoothie (£1.59/250ml).
Nutritional Info
| Energy | 371.0kcal |
|---|---|
| Sugars | 1.5g |
| Fat | 25.0g |
| Saturated Fat | 5.0g |
| Salt | 0.9g |
This recipe was first published on Waitrose.com in July 2009
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