Brown butter fried eggs with spring onions and Aleppo chilli
Recipe from Yotam Ottolenghi · original post · full recipe on ottolenghi.co.uk
The quickest dinner there is, short of tearing open a pack of instant noodles: eggs fried in butter until it turns brown and nutty, with spring onions softening right in it and a slick of soy sauce. Baste the whites in that butter as they cook so the edges go lacy and crisp while the yolks stay glossy - then scrape every last bit of butter from the pan over the top, since that's where most of the flavour ends up. Spoon the eggs, and all that butter, over rice, noodles or toast.
Serves 4 Prep 8 min Ready in 8 minKid-friendly
VegetarianOne pan
Ingredients
- unsalted butter100 g
- spring onions — thinly sliced in rounds70 g
- eggs4 ea
- soy sauce10 ml
- Aleppo chilli flakes — optional1 g
Method
- 1. Place the butter in a medium frying pan on medium heat and cook for 2-3 minutes until browned and smelling nutty. Add in the spring onions, stir well until just softened and crack in the eggs. Tilting the pan, spoon some of the butter over the egg whites, taking care not to get any on the yolks and cook for 2-3 minutes until the whites have just set.
- 2. Spoon over the soy sauce and continue cooking for another minute. Take off the heat and serve with the Aleppo chilli sprinkled on top if using.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 10 ml Tamari instead of soy sauce
Spoon over the tamari instead of soy sauce; timings are unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- unsalted butter · 100 g
- spring onions · 70 g
- eggs · 4 items
- soy sauce · 10 ml
- Aleppo chilli flakes · 1 g