British chef Jamie Oliver said his fried egg is “perfectly soft and silky” – and ready to eat in just five minutes.
Always a fan of a carefree meal, I thought an egg would be the perfect addition to the chips and beans.
I have a confession to make – I didn’t go with the oven chips; I cut my potatoes into slices, put them in a bowl and drizzled with olive oil.
My choice of spices includes the classic salt and pepper combination and a touch of paprika (which is a spice made from ground red pepper).
After the slices were coated with olive oil, salt, pepper and paprika, I put them on a baking sheet lined with foil.
In the meantime, the oven was preheated to 200 degrees, so I put the coated slices in the preheated oven for about 25 minutes.
With only five minutes left on the timer, it was time to try Jamie Oliver’s sunny side up eggs.
Sunny side up eggs
Serves: four people
Ingredients
- One tablespoon of olive oil
- Four free range eggs
- A pinch of sea salt
- Fresh ground black pepper to taste
Method
Place a frying pan on medium or low heat and add enough olive oil to lightly coat the bottom of a large non-stick pan. Crack the eggs into the pan. As the oil heats up, you will see it begin to change the color of the eggs.
If the oil starts to sputter, it’s because it’s too hot, so reduce the heat. Cook until the surface of the whites has set, but the yolk is still runny.
When the eggs are ready, remove the pan from the heat and remove the eggs with a spatula. Place on a plate and pat them with a paper towel to absorb excess oil.
Serve on toast – no need to butter – sprinkled with sea salt and freshly ground black pepper.
While the egg on top was frying in the pan, I put the beans in the microwave to cook for a couple of minutes.
Once the egg was cooked I didn’t need to put the lovely sunny side up egg on the toast but it would have been a nice touch with the chips and beans.
I also didn’t bother dabbing the fried egg with a paper towel; I was happy with the shape of the egg.
When the egg and beans were ready, they joined the plate with tasty slices – and my condiment was mayonnaise.
