Eggs are the perfect choice for a nutritious and filling breakfast. Scrambled, fried, poached, boiled or made into an omelette…there are myriad possibilities. In the UK, the quintessential English breakfast usually includes one or two fried eggs. My opinion though, is that fried eggs as part of an English breakfast are fine; the bacon, sausages, fried onions, mushrooms or whatever other components you have, add saltiness and character. But for me, just having a few fried eggs with toast is a bland option, albeit quick and hearty.
Why not shake things up? Add a few simple changes to breathe life into a boring breakfast option. I got my inspiration from a recent trip to Wagamamas; fried eggs and soy sauce taste so good together. This taste combination is prevalent among many popular Asian dishes, for example, egg fried rice or pad thai. So why don’t we in the West, think to add this to our morning eggs.
A little experimentation later and I had concocted a simple winning combination for a tasty and healthy breakfast—that will actually keep me full until lunch.
- A splash of soy sauce
- A drizzle of olive oil
- A few drops of chilli sauce
- Salt and pepper to taste
- A generous sprinkle of torn chives
- 2 eggs
- 1 slice of brown bread (I am a fan of the seeded variety)
- A little butter
- Drizzle the olive oil in a frying pan. And crack in the eggs into the pan.
- Cook these to your liking—I like my yolks completely cooked through. And pop your bread into the toaster.
- Butter your bread sparsley (or use another drizzle of olive oil) and slice into two.
- Plate up your toast and eggs.
- Season everything with salt and pepper. Sprinkle chives all over it. Dot chilli sauce and soy sauce over your eggs.
This is an easy breakfast to prepare but it is packed with flavour. Breakfast needs to be filling to stop those dreaded elevenses or incessant snacking right through to lunch. I will definitely be recreating this…