Name: Fried eggs with capers, anchovies and sage
Yield: Serves 1
Cuisine: British
Ingredients: 5 salted anchovies, drained of their oil; 2 good free-range eggs; 1 tablespoon capers; 2 tablespoons extra virgin olive oil; lemon wedge, to serve; 6 fresh sage leaves

Preparation info

Serves
1

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

A spectacular and original start to the day. Steve Parle of the Dock Kitchen in London cooked this for my breakfast one morning and I have cooked it many times since.

Ingredients

2 tablespoons extra virgin olive oil
2 good free-range eggs
1 tablespoon

Europe
United Kingdom
Fish course
Pescatarian
Breakfast
London
Gluten-free

Method

Heat the oil in a small frying pan but not too ferociously, as it is essential the oil does not burn.
Crack in the eggs - they should spit immediately but not fizzle with too much enthusiasm. Baste them every now and then with the oil.
When the eggs are done, but the yolks still runny, remove them to a warm plate and immediately sprinkle the capers in

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