Recipe developed and contributed by Maureen Gualtieri
I really enjoy making all different kinds of dishes with DFC’s Garlic Chili Crisp – between the fragrant golden-hued oil and the crunchy bits of scape and peppercorn and spicy red pepper, each jar boasts two condiments in one! This month’s recipe uses both halves to their best advantage: The oil for frying eggs sunny-side up until their edges get bubbly and crispy-brown, and the bits for a pop of colour and texture as a garnish. The eggs find a home on lush, green, homemade spinach pesto spread on slices of seedy sourdough toast. This dish makes a solid breakfast or the perfect quick lunch, with perhaps a tomato salad or potato chips on the side.
Crispy Fried Eggs on Spinach Pesto Sourdough
(Yield: 2 servings)
2 eggs
2 slices of your favourite sourdough bread, sliced thick
3 tbsp (30ml) oil from DFC’s Garlic Chili Crisp
1 tbsp (15ml) solid bits from DFC’s Garlic Chili Crisp
for pesto
1 pkg (approx 135g) fresh baby spinach
2 tbsp (20ml) olive oil
zest of 1/2 lemon
2 tbsp (25ml) fresh lemon juice (about half a lemon’s worth)
1/2 c (35 g) Parmesan cheese, finely grated
2 medium (approx 15g) garlic cloves
salt and pepper to taste
Preheat your favourite frying pan (cast iron is excellent here) on a burner on medium-high.
Place all your pesto ingredients into the pitcher of your blender and blitz on high until smooth. Taste and adjust lemon juice, salt, and pepper if needed. Pop your sourdough slices into the toaster and toast until you like the look of them.
Pour your Garlic Chili Crisp oil into your hot frying pan. (Depending on its size you may have to add more oil. We’re looking for a generous depth that you can see sloshing around the bottom as you tilt the pan. Feel free to boost with neutral oil if you don’t want to blow all in the Garlic Chili Crisp!) Crack your eggs in and cover quickly – if your pan is hot enough, you’ll get spatter. Cook the eggs until the bottoms and edges of the whites are lacy and golden brown, and the yolks are done to your taste.
Plate the toast slices and spread pesto over them. Top with one egg per slice of toast. Garnish egg yolks with Garlic Chili Crisp crunchy bits. Enjoy right away!
