A delicious and super easy recipe to revolutionise frying your eggs with a crispy brown butter-fried sage and bay
2 Tbsp butter (approximately)
6 sage leaves
2 free-range eggs
1 – 2 small bay leaves
2 – 3 Tbsp of cream (go for full fat or double) and enough to coat the bottom of the pan
Grated Parmesan (optional) added to the cream in the pan or afterwards
Heat the butter in a small pan until bubbling and then add the sage leaves. Cook until they are crispy then remove and set aside. Keep the butter.
Coat the bottom of a nonstick pan with cream. You want a fairly thin layer (about 2 – 4 tablespoons for a small pan). Season the cream with either salt or a sprinkle of Parmesan cheese and add the bay leaves.
Break the eggs in a small ramekin or bowl to ensure you don’t break the yolks and then slide these into the cold pan with cream. Put the pan over medium-high heat to start the cooking process. The cream will bubble up and boil quickly and the butterfat will separate. When the whites look like they may be set, take the pan off the heat and pop a lid on top. If you don’t have a lid use a baking tray. Allow to carry over cooking for a minute or two. This all goes very quickly and it’s about getting the balance right between keeping the egg yolks runny (if you like them like that) but the whites to be firm. Cook according to your preference.
Drizzle the brown butter over your toast or your eggs and scatter the fried sage leaves and parmesan. Season to taste and enjoy remembering to remove the bay leaves.
Keywords: Eggs, fried in cream, caramelised cream eggs, sage, brown butter, bay, Food 52, easy, recipe