We’ve put a delicious, aromatic twist on a breakfast classic. Chilli flakes and capers bring a salty and peppery warmth, plus a handful of sage lends an unmistakable flavour to our wholesome, luscious yolks, for a breakfast sure to start your day with a smile.
Prep time 5 minutes | Cook time 5 minutes | Serves 2
4 slices of good quality, rustic bread or sourdough
1 tablespoon olive oil
2 Stonegate Estate Organic eggs
20g butter, plus extra for spreading
1 small garlic clove, thinly sliced
1 tablespoon small capers, drained
1 small sprig of rosemary, chopped
10 sage leaves
2 pinches chilli flakes
Pop the slices of bread in the toaster. Meanwhile set a large, heavy-based pan over a medium heat. Add the olive oil and when hot, crack in the eggs. Allow them to cook for 25-30 seconds, or until the whites are just begging to set.
Dot the butter around the eggs and scatter the slivers of garlic into the bubbling butter. Allow the garlic to sizzle for a few seconds, then sprinkle in the drained capers, along with the chopped rosemary, sage and chilli flakes.
Give the pan a gentle shake to ensure everything is cooking evenly. At this point, you can flip the eggs and cook them for a few seconds to seal the yolks, if desired. As the eggs finish cooking, use a spoon to baste them with the sizzling, herby butter.
Butter the toast and divide the slices between two plates. Top each piece of toast with an egg, then spoon over the capers and chilli butter, serve and enjoy.
