Fried Thyme Eggs with Sweet Balsamic Reduction
Before baked eggs took over breakfast menus everywhere, and tagines became the only way to connect with Middle Eastern cooking traditions, my sweet mum was filling us up with brunch foods like this: fried eggs cooked with herbs that came straight from her garden, served with yogurt and pomegranate molasses (what we called debbis remen.) For some reason, the scent of mint and parsley sitting on my bench top, just isn’t the same – it’s so much better at mum’s place.
The sweet and tangy pomegranate molasses is one of those things from my childhood that I have never tried to make. Though I have every intention of learning how to make it myself one of these days, I have found that the flavour of balsamic reduction in its place is just as good! #cheat
This recipe for 2 is perfect for cold Sunday mornings and is definitely to be enjoyed straight out of the fry pan, so don’t bother with plates. Less washing up is always a good thing. (Mum, I have you figured out.)
Fried Thyme Eggs with Sweet Balsamic Reduction for 2
You will need: 4 eggs 2 tablespoons good quality olive oil 1 teaspoon fresh thyme 6 fresh mint leaves 1 pinch fresh flat leaf parsley Half cup greek yogurt 4 slices toasted rye bread 3 tablespoons Sweet Balsamic Reduction Fresh rocket to serve
Sweet Balsamic Reduction 1 cup balsamic vinegar 1/4 cup brown sugar
In a small saucepan, mix balsamic and sugar together and bring to boil over medium heat. After reaching boiling point, simmer on low heat for abut 15 minutes, or until the mixture has reduced to about half a cup.
Heat half the thyme over 1 tablespoon of olive oil in a small frypan for 1 minute.
Crack 4 eggs over oil and thyme, add salt and cook to your liking. (I don't flip the eggs, instead I cover with a lid, and pierce the yolk prior to serving)
Once eggs are cooked, dollop greek yogurt in the middle of the pan, sprinkle with mint and parsley. Top with olive oil and a few teaspoons of balsamic glaze.
Serve with fresh rocket, and enjoy right out of the fry pan.