Fried Egg

Name: Fried Egg
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 100 g flat-leaf parsley, separated into small sprigs; 1–2 tbsp grapeseed or extra virgin olive oil or salted butter, for frying; 200 ml grapeseed or extra virgin olive oil; 100 g toasted walnuts, roughly chopped; 4 slices thick sourdough bread, lightly toasted; 1 lemon; 50 g lovage (or celery leaves), plus sprigs to garnish; 50 g pecorino cheese, roughly grated; 4 large organic eggs

With Lovage Pesto

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Lovage, also known as sea parsley, is a herb that tastes of celery. Since it is strong-tasting it can be mixed with parsley so that the finished dish is not too intense.

Ingredients

Pesto

100 g flat-leaf parsley, separated into small sprigs
50 g lovage (or celery leaves), plus sprigs to

Europe
Denmark
Nordic
Vegetarian
Copenhagen
Breakfast

Method

Make the pesto. Blanch the herbs in a pot of boiling water for 30 seconds. Scoop out and cool in ice-cold water. Drain and squeeze dry in a tea towel, then add to a food processor with the cheese and walnuts and blitz for 10 seconds. Start to add the oil and process to a rough texture. If you want it runnier, add a little more oil while the processor is running. Taste and add a squeeze of lemon