There is just something about piercing a fork through a runny piece of egg yolk kept intact by an invisible membrane, sending the liquid gold spilling over delicious little things. I find that strangely satisfying. Do you?
Back to the subject at hand. I had eggs for brunch. It’s something I put together by deconstructing my sunny side up. The reason? I love sunny side ups but I like my egg white extra crispy around the edges and the yolk extra runny. So it makes sense to cook them separately. While I was at it, I thought why not add other ingredients and make it a meal? So here goes the yet-to-be-named brunch egg.
I have yet to name this dish. Maybe someone could help me with this?
Carbs: 5g | Fiber: 1.3g | Nett carb: 3.8g | Protein: 18.3g
Preparation time: 30 mins
Ingredients (Serves 1)
2 medium eggs
100g sliced Portobello mushrooms
5 pitted black olives (sliced)
3 cubes of 1 square centimetres feta cheese
1 tablespoon vegetable oil
1 tablespoon butter
3 sprigs coriander leaves (chopped)
Salt and pepper to taste
Method
- Melt the butter and sauté the mushrooms. Season with salt and pepper and keep aside.
- Heat up the vegetable oil and fry the egg white
- While the egg white is still runny, sprinkle sliced olives and sautéed mushrooms on top.
- When the edges of the egg white starts to brown, reduce the flame, add egg yolk and cover the pan with a lid to cook the yolk to desired consistency
- Sprinkle coriander leaves and feta cheese crumbles and serve
Malaysian on Diet 