Vegetable fried eggs
1. Stir fry the vegetables in hot clarified butter or cream, stir constantly (fry until just tender). remove, add seasoning. Mix in the cress.
2. Heat the clarified butter or cream in a non-stick frying pan. Place half the vegetables in 4 portions in the pan. Shape into small cakes, forming a depression in the middle. Crack open an egg for each and pour in. Cook over low heat and season. Carefully place the vegetable fried eggs on pre-warmed plates and garnish.
Serve with roast or boiled potatoes. Use vegetables in season
| Approx. 600g |
mixed vegetables, e.g. Chinese cabbage, carrots cut up into fine strips
|
|---|---|
| clarified butter or cream |
|
| salt, pepper |
|
| 1 |
handful of cress
|
| 8 |
fresh eggs
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| cress to garnish |
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