Recipe: Green Fried Eggs

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From How to Boil an Egg by Rose Carrarini (Phaidon Press, March 2013, $35.00)

Serves 1


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


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