Fried eggs with garlic herb crumbs

Fried eggs with garlic herb crumbs

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Breakfast
Cooking method: fry
Season: All year round


INGREDIENTS

1 bunch fresh thyme
4 medium (300g) egg tomatoes, halved
1/4 cup (60ml) extra virgin olive oil
1 clove garlic, peeled
1/2 teaspoon rosemary leaves
1 tablespoon coarsely chopped curly parsley
2 teaspoons finely grated lemon rind
200g sourdough bread, crusts removed
1 tablespoon vegetable oil
4 free-range eggs
METHOD

1 Preheat the oven to 180°C (160°C fan-forced). Line 2 oven trays with baking paper.

2 Scatter a handful of thyme sprigs over one of the trays. Arrange the tomatoes on top of the thyme, cut side up. Season tomatoes with sea salt and freshly ground black pepper; drizzle with 1 tablespoon of the olive oil. Bake for about 30 minutes or until the tomatoes are soft.

3 Meanwhile, blend or process remaining olive oil with garlic, rosemary, parsley, rind and 1 teaspoon of the thyme leaves to form a flavoured oil.

4 Remove the crusts from the bread; process until coarse crumbs form. You will need 2 cups for this recipe. Place crumbs in a medium bowl with the flavoured oil; toss until well combined. Spread the crumbs over the remaining prepared tray. Bake for about 15 minutes or until golden brown.

5 Turn oven off; keep tomatoes and bread warm in the oven. Heat a large non-stick frying pan over a medium heat; add vegetable oil. Fry the eggs for about 2 minutes or until the whites are set.

6 Divide the eggs and tomatoes between four warm plates; sprinkle with the crumbs.

Not suitable to freeze or microwave.



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