Recipe: Green Fried Eggs
From How to Boil an Egg by Rose Carrarini (Phaidon Press, March 2013, $35.00)
Serves 1
Ingredients:
5-8 oz (140-225 g) spinach, coarse stalks removed
2 tbsp (25 ml) olive oil
2 eggs
salt and ground black pepper
1 tbsp (15 ml) chopped fresh flat-leaf parsley
Instructions:
Bring a pan of water to a boil, add the spinach and cook for 2 minutes, until wilted.
Drain well and squeeze out the excess moisture, then spread it out on a plate.
Heat the oil in a frying pan or skillet over low to medium heat.
Break the eggs into the pan and cook gently for 1 minute, then sprinkle the parsley over them and season with salt and pepper.
Cover the pan with a lid and cook for about 1 minute more so that the eggs and herbs steam together,
Remove the lid and check that the whites have set.
Life out the eggs with a rubber spatula, place on top of the spinach and serve. A green, yellow and white story.
From How to Boil an Egg by Rose Carrarini, all illustrations © Fiona Strickland, courtesy Phaidon Press