Spicy Brown Butter Eggs
Photography Minka Firth.
This combination of flavours might seem unusual for fried eggs at breakfast, but we can assure you it is a match made in heaven
Serves: 4
INGREDIENTS
4 slices sourdough bread
1 clove garlic, peeled
60 grams butter
4 large, very fresh eggs
11⁄2 teaspoons cumin seeds
1⁄4-1⁄2 teaspoon chilli flakes
2 cloves garlic, sliced
1 tablespoon lemon juice fresh coriander leaves
METHOD
Toast the sourdough on a ridged grill until golden on both sides. Rub one side of each piece with the cut clove of garlic. Keep the bread warm in a low oven.
Heat a non-stick sauté pan and drop in a third of the butter. When it is sizzling break the eggs into the pan and cook over a medium heat until the whites are set and the yolks are still soft. Season the eggs with salt and freshly ground pepper. Put the sourdough onto serving plates and place an egg on each piece.
Add the remaining butter to the pan and increase the heat. Add the cumin seeds, chilli and garlic and cook the butter until it becomes very fragrant and starts turning a light golden brown. Add the lemon juice and cook for a few seconds.
Pour the contents of the pan evenly over the eggs and scatter with fresh coriander.
Serve immediately. Serves 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.