Some ingredients just sing together and this fried magical dish proves it. Buttery brown shrimps, salty capers, feisty chilli and peppery parsley make your favourite fried egg that little more special.
Prep time 5 minutes | Cook time 5 minutes | Serves 2-3
2 -3 Stonegate Estate Organic eggs
70g brown shrimps, cooked and peeled
A pinch of chilli flakes
1-2 tablespoons capers
A handful of parsley leaves, roughly chopped
A large knob of organic butter
Sea salt and freshly ground black pepper
A few slices of good country bread or organic sourdough
Extra butter for spreading
Meanwhile set a large heavy based pan over a medium high heat. Add half the butter and when it’s hot, crack in the eggs. Let the eggs cook for 25 – 30 seconds or until the whites are just beginning to set. At this point, season the eggs lightly then scatter the shrimps into the bubbling butter. Let the shrimps sizzle for a second or two, then sprinkle in the drained capers and chilli flakes along with the chopped parsley.
Give the pan a gentle shake to make sure everything’s cooking nicely. At this point you can either flip the eggs and cook them for a few seconds to seal the yolks or, alternatively, use a spoon to baste the eggs with the hot butter as they finish cooking. the lovely spicy butter.
Butter the toast and top with an egg or two. Spoon over the shrimps and capers and all the lovely spicy butter.
Serve at once.
