Crispy fried eggs on tomato butter

Fairlady
4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (8)

2.00 tomatoes — quartered
fresh chillies — 573
60.00 ml butter
4.00 bread — sliced rustic
sunflower oil — cook eggs
8.00 eggs
250.00 ml artichokes — tinned, drained
sea salt and freshly ground black pepper
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Method:

Place the tomatoes on a baking tray and drizzle with olive oil.
Grill for 5 minutes or until brown and juicy. Cool and mash together with the butter.
Grill the bread or cook slices in an oiled, ribbed grill pan.
Heat a little oil in a frying pan over a medium heat. Fry the eggs in hot oil. Baste the eggs with hot oil so that the eggs puff up and become brown and crispy.
Spread the tomato butter over the toast.
Layer the artichokes over and place the eggs on top. Season.
Make a big cup of creamy coffee to go with the eggs.



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