Breakfast · 5 minutes · Serves 1
A fried egg, seasoned like you meant it
A fried egg is the smallest possible test of a seasoning. There is nothing else on the plate, nothing marinated, nothing reduced. Whatever you put on it is what you taste.
The Daily is a herb blend, so it goes on after the pan and not in it. Herbs in hot fat turn bitter in seconds — the same reason the roast peppers get theirs at the end. Off the heat, the residual warmth of the white is enough to bring them up.
Season across the white as well as the yolk. The white is the part that needs it.
- Serves
- 1
- Time
- 5 minutes
Ingredients
- 1 egg, as fresh as you can get
- 1 tbsp olive oil
- Half a tsp The Daily
- Flake salt
- A slice of sourdough, to serve
Method
- Heat the oil in a small pan until it moves quickly when you tilt it.
- Crack in the egg. It should protest immediately — if it goes in quietly the pan is not hot enough and the edges will never crisp.
- Tilt the pan and spoon the hot oil over the white, avoiding the yolk, until the edges are lacy and brown and the white has set.
- Slide it onto the toast. Scatter The Daily across the whole thing, white included, and finish with flake salt.