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Recipes with fried eggs

3 recipes that use fried eggs, with photos, step-by-step instructions and cook times. The quickest, Tökfőzelék, takes 35 minutes. It is most often cooked with butter, sweet paprika and annatto powder.

Run out of fried eggs? 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes.

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Tökfőzelék

Főzelék is a whole category of Hungarian cooking, a vegetable cooked down until thick enough to eat with a spoon, and tökfőzelék is the summer one. Shredded marrow is softened with onion, sharpened with vinegar, perfumed with lots of fresh dill and thickened with sour cream. Budapest school canteens and lunch counters have served it for generations, often topped with a fried egg or a few slices of pickled vegetables, with fresh white bread on the side. It tastes fresh, gently sour and creamy, with the marrow still keeping a little bite. Flour is the usual thickener, but here a spoonful of cornflour in the sour cream keeps it gluten free. The usual slip is skipping the salting: the marrow then floods the pan with water and the stew turns thin and bland. Chef's tip: squeeze the salted marrow hard in a clean towel; the drier it is, the deeper the flavour.

35 minHungarianVegetarianGluten free
by KrazyBadal 0 views

Bolón de verde con queso

On Ecuador's coast, in Guayaquil and Manabí, breakfast is often a bolón: green plantain fried, pounded while hot with butter and salty cheese, shaped into a fist-sized ball and fried again until crusty. It comes with a cup of strong black coffee and a fried egg, and a little ají on the side; the other classic version uses pork crackling, but cheese bolón is just as common. Chef's tip: shape them while the plantain is still hot; once cold the starch sets and won't stick together.

50 minAndeanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Pork tocino

In Pampanga, tocino is breakfast: thin slices of pork shoulder in a sweet, garlicky marinade, fried until the sugar caramelises at the edges, then served with garlic fried rice and a fried egg as 'tosilog'. Shop tocino is often bright pink from curing salts; this home version leaves those out, so it is a sweet marinated pork rather than a true cure, gets its warm red colour from annatto and paprika, and must be kept in the fridge and cooked within 3 days (or frozen). Look for pork with a little fat running through it so it stays juicy. Chef's tip: start it in a splash of water; the pork simmers through first, then the sugar glazes once the water is gone, so it doesn't burn before it's cooked.

35 minFilipinoMeatGluten free
by KrazyBadal 0 views

Goes well with fried eggs