Monday, October 22, 2012
Cilantro and Lime Fried Egg on Toast
Fate intervened. Had I not been compelled to move the tupperware container sitting on a shelf in the fridge, I would not have spied the sad looking plastic bag behind it. But I did move it! I did! And since then, our breakfasts have taken a delicious turn. The lucky find was cilantro, an herb that was used days before and then quickly forgotten. So that morning, I made eggs over easy with toast, some spices/herbs, and then a generous dusting of cilantro. It was good, but we decided that the sourdough bread needed to be bronzed on a skillet in order to be easier to eat (plus, you know, more fat and deliciousness). So the next day we did the bronzing with the same herbs and spices and the cilantro. Then I wondered what would happen with a drizzle of lime juice, so the next day, we did the bronzing, the herbs and spices, cilantro... and the lime juice. Harmony. Seriously, what an unexpectedly awesome combination.
I can't bear to think what would have happened had I not moved that container when I did. Instead of a wonderful new breakfast, a slimy green mess would have been found... then tossed.
crushed red pepper
slices of sourdough bread
extra virgin olive oil
Heat olive oil in cast iron skillet. Place the slices of sourdough bread on the griddle and bronze each side. Take off heat once both sides have browned. Set aside. Pour in more olive oil if needed. Crack the eggs into the hot skillet. Sprinkle with oregano, salt, pepper, cumin, and garlic powder. Once the white looks pretty cooked (about a minute), get the spatula (be sure to get it underneath the yolk) and flip the whole thing to finish cooking (over easy). It should only take a few seconds. Then place on bronzed toast. Cover with a healthy sprinkling of cilantro. Serve with lime wedges.