The perfect post-dinner party hangover egg butty breakfast
You know those mornings where you awake feeling a little fragile? Perhaps one too many glasses of vino made you a little 'tired and emotional' the night before. You had friends round for a dinner party, the house still looks like a toddler has rampaged in it, the washing up is calling rude names to you from the sink, well what you need first to set you up is the perfect egg butty. Not a full English, that’s too complicated for your mushy brain right now, nothing involving toast either, that’s a recipe for wafting a tea towel under the smoke alarm if ever I heard one, not today, when your head hurts and eating toast would be too loud anyway. Nope, you need an egg, natures best fast food. Ready in seconds but all the nutritional hit you need to sort you out.
There is much debate on the correct bread to use for such things, but in my world I reign so I say no to crusty bread. Sorry to authentic French loaf lovers, but I just can't stand fighting with the bread on any sandwich. I want it to gently cuddle my ingredients and not have to rip my teeth through the crust, so I usually go for a good farmhouse white loaf, or for special days brioche. Yum!
Even further debate ensures over the egg cookery itself; crispy edges? Sunny side up or over easy? Here I go for my preference which is no crispy white 'cos that is just wrong, and sunny side up.
You will need:
A good non stick frying pan
Free range eggs - Burford Browns are my fave
Salt and pepper
Soft loaf of your choice, un-sliced preferable as home sliced door stops rule.
Here's how to do it:
- Pre heat your pan to medium heat and coat with the merest amount of olive oil; Just a teaspoon should do it if your non stick is good.
- Crack the egg into a small cup or dish first before adding to the pan, so you have a a chance to remove egg shell and check if the yolk is broken.
- Tip gently into the warm oil and the white should start to set immediately. Season the top with a light sprinkle of salt and pepper, then when the egg is three quarters done, add a knob of butter to the pan. Tilt the pan so the lovely melted butter pools at one side, grab a spoon and flick it over the egg until the yolk goes misty eyed. Remove from the heat.
- Slice your bread, then using a slotted spatula, lay your egg on one slice. Get the other slice and use it to suck up the buttery juice from the pan and plonk on top. Squirt on your fave sauce if necessary, slice and dig in - you might require a second one.
- This also tastes good with bacon obviously. But then most things do.