Garlic & Olive Oil Fried Egg
Take all the delicious flavours from aglio e olio pasta and turn them into this garlic and olive oil fried egg. It's crispy and full of garlic flavour with just a hint of chili.
Servings: 2
Ingredients
- 3 garlic cloves peeled and finely sliced
- 1 red chili finely diced
- 3 tbsp olive oil extra virgin
- 1/2 cup water
- 2 eggs
- flakey sea salt
- 2 slices sourdough
- 1 avocadi
Instructions
- In a large fry pan on a low heat, bring the olive oil slightly to heat. Add the garlic and chili and cook for 3 minutes or until the garlic is fragrant and soft. Stir the garlic and chili often to avoid it from burning.
- Add the water to the pan with the garlic, chili and olive oil. Leave to simmer for 10 minutes or until all the water has evaporated. This will soften and further cook the garlic.
- Once all the water has been evaporated, bring the heat to high. Crack the egg directly into the pan. Leave them to fry until the edges are golden and crispy and whites are puffed and bubbly. Tilt the pan on an angle and scoop up the oil with a teaspoon to pour over the whites to ensure they are fully cooked. Spoon all of the garlic cloves onto the whites of the egg so they don't burn. Remove the eggs from the pan with a spatula and set to the side.
- Scoop up 2 tablespoons of the garlic olive oil the eggs were fried in and drizzle over two pieces of sourdough. Place the sourdough on a cast iron pan and cook on a low heat for roughly 5 minutes each side.
- Using a sharp knife, cut your avocado in half and remove the pit. One half at a time, cut the nose off the avocado. Place your finger between the flesh and skin of the avocado and very gently peel back the skin. Slice the avocado on a diagonal angle, creating 1cm slices. Gently push the avocado slices away from one another. Place a spatula or flat surface tool such as a large knife under the avocado and place onto your piece of olive oil fried bread. Place the fried egg on top and serve immediately.
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