Crispy Eggs on Sourdough
Crispy Eggs on Sourdough
Ingredients
- 4 slices sourdough, 60g each
- 8 large eggs, fridge-cold
- 160 g grated mozzarella
- as needed Marion's Kitchen Crispy Chilli oil
- 2 avocado, halved
- as needed salt
- as needed chives, finely chopped
- as needed oil or cooking spray
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the fridge-cold eggs and boil for exactly 7 minutes. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water.
⏱️ 8 min
- 2
Immediately transfer the boiled eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 3
Once cooled, carefully peel the eggs and cut each egg in half lengthwise.
⏱️ 2 min
- 4
Heat a non-stick pan over medium heat. Add a little oil or cooking spray. For each slice of sourdough, create four small piles of grated mozzarella in the pan. You will be making 16 crispy mozzarella bases in total (4 per sourdough slice).
⏱️ 2 min
- 5
Place one half of an egg, yolk side down, onto each pile of grated mozzarella. Allow the mozzarella to cook until it is golden brown and crispy around the edges.
⏱️ 5 min
- 6
While the eggs are crisping, toast the sourdough slices to your desired level of crispness.
⏱️ 3 min - 7
Once the mozzarella is crispy, carefully remove the crispy egg halves from the pan.
⏱️ 1 min
- 8
Mash the avocado halves with a fork and season with salt. Spread the mashed avocado evenly over each toasted sourdough slice.
⏱️ 2 min
- 9
Arrange four crispy egg halves on top of each avocado-topped sourdough slice. Garnish generously with finely chopped chives and a drizzle of Marion's Kitchen Crispy Chilli oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Eggs on Sourdough
- 4 slices sourdough, 60g each
- 8 large eggs, fridge-cold
- 160 g grated mozzarella
- as needed Marion's Kitchen Crispy Chilli oil
- 2 avocado, halved
- as needed salt
- as needed chives, finely chopped
- as needed oil or cooking spray
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully add the fridge-cold eggs and boil for exactly 7 minutes. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water.
⏱️ 8 min - 2
Immediately transfer the boiled eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 3
Once cooled, carefully peel the eggs and cut each egg in half lengthwise.
⏱️ 2 min - 4
Heat a non-stick pan over medium heat. Add a little oil or cooking spray. For each slice of sourdough, create four small piles of grated mozzarella in the pan. You will be making 16 crispy mozzarella bases in total (4 per sourdough slice).
⏱️ 2 min - 5
Place one half of an egg, yolk side down, onto each pile of grated mozzarella. Allow the mozzarella to cook until it is golden brown and crispy around the edges.
⏱️ 5 min - 6
While the eggs are crisping, toast the sourdough slices to your desired level of crispness.
⏱️ 3 min - 7
Once the mozzarella is crispy, carefully remove the crispy egg halves from the pan.
⏱️ 1 min - 8
Mash the avocado halves with a fork and season with salt. Spread the mashed avocado evenly over each toasted sourdough slice.
⏱️ 2 min - 9
Arrange four crispy egg halves on top of each avocado-topped sourdough slice. Garnish generously with finely chopped chives and a drizzle of Marion's Kitchen Crispy Chilli oil.
⏱️ 2 min