Steamed Fried Eggs
Steamed Fried Eggs
On sourdough toast, Lemon Honey Butter, watercress, clamshell mushrooms, orange juice and hazelnut oilThis makes for a light supper when you don’t have a huge appetite. The best eggs to use are organic pasture eggs.Serves 2- on a Sunday morning breakfast in bed and a glass of great Rose Champagne
Ingredients
- 4 large organic pasture eggs
- ½ tsp Chili Lime Seasoning, Trader Joes
- 2 Tbsp Lemon Honey butter, (in the butter section)
- 1 tsp sunflower oil
- 1 large piece sourdough bread, cut in half and toasted
- 1 cup clamshell mushrooms, cut 1 ½ inches down from the top
- ½ cup watercress
- 1 tsp fresh squeezed orange juice
- 1 tsp hazelnut oil
- Pink salt and black pepper, to taste
Instructions
- On high heat, add the sunflower oil in a large saute pan and add the clamshell mushrooms and saute until soft, about 2 minutes. Set aside in a bowl. In a cast-iron skillet or non- stick pan, heat the Lemon Honey Butter on medium-high heat until just melted. Break 2 eggs carefully so not to break the yolks and season with Chili Lime Seasoning. Make this in 2 batches or use 2pans at the same time, whichever makes you feel comfortable. Fry for about 1 ½minutes and cover with a lid. Turn the heat off and let steam for about 2minutes or less, depending on how you like your eggs cooked. The honey in the butter caramelizes the eggs, giving the eggs a slight burnt flavor. While the eggs are cooking, toast your bread and cut in half.
- In a bowl, add the watercress to the mushrooms and sprinkle lightly with the orange juice and hazelnut oil. Season with pink salt and pepper to taste. To serve, place this mixture on 2 plates and top with the toast then with 2 eggs. Serve with Rose champagne or coffee.