Eggs are one of my favourite things to eat. From childhood memories of soft boiled eggs with buttered soldiers to perfectly poached eggs on hot toast for weekend brunch. I was lucky enough to eat some poached eggs on Saturday that were plucked from under the hens minutes before they were on my plate! They we sooo good.
I am going to share with you one of my favourite ways to cook eggs. A recipe from one of the most well used cookbooks I own; Stephanie Alexanders Cooks Companion.
4 fresh free range eggs
1-2 cloves garlic, finely sliced
freshly ground cumin seeds
mint leaves - shredded
Hot toast or flatbread to serve
Melt butter in a frypan and when it starts to foam add the garlic.
Crack in the eggs and squeeze in the juice of a lemon, sprinkle over the cumin seeds and season with salt and pepper, gently fry until whites are set.
Top with the shredded mint.
Serve on hot toast or flatbread.
You could also sprinkle over some crumbled feta or a dollop of greek yoghurt. Maybe even some chopped coriander.