Saffron Fried Eggs
Thursday, December 04, 2014
I've been accused of being a bit of an egg whore lately and I guess I can't really blame anyone for bestowing that title upon me. In my defence, I would never post a recipe that didn't warrant the attention, and all of the eggs I eat and make deserve the exposure, especially this one...
I know I seem like a crazy person using one of the most expensive and rare spices on a silly old fried egg on a Thursday morning, but I have an addiction. I need saffron, on an often basis. It's getting into a pretty deep state of desperation, and I'm having to come up with ways in which to use the spice to get my fix. I've secretly been sprinkling these golden strands into my butter pre-egg for a while now and I thought I should probably come clean. Admitting I have an addiction is the first step to recovery right?
If you don't love saffron as much as I do, it's because you haven't had it enough. There aren't that many ways to use it so I advise having a slightly pricey breakfast just once and giving this a go.
YOU WILL NEED:
1 FREE RANGE EGG
1 TBSP BUTTER
A PINCH OF SAFFRON
A HANDFUL OF FRESH PARSLEY
Crumble the saffron strands in a bowl with the butter and microwave until melted - about 20-30 seconds.
Use the butter to make tour fried egg the way you like it, basting the egg every so often with the butter.
Add the parsley 20 seconds or so before you plate the fried egg until crisp.
Enjoy immediately. (Don't waste any of that liquid gold, use a piece of bread to soak up that buttery saffron goodness).