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Thursdays are our official Eggs for Dinner and we tried this recipe last night. What would have made it a five-star recipe would have been the use of fresh mint. Fresh local eggs, garlic from the farmer's market, fresh mint from the garden. Delicious, easy, economical, healthy. Served with crusty Italian artisan bread, steamed baby artichokes and plain cooked pink beans. The eggs were garnished with lemon wedges, lemon zest, sprinkle of Sicilian salt and cracked black pepper. Very good! I would strongly suggest fresh mint only for this recipe and not dried mint. You cannot even compare the two. Thanks for posting the recipe!

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COOKGIRl August 18, 2011

This recipe is similar to one I've seen in a Middle Eastern cookbook. There it is called "Moroccan Eggs" but it is found in some form all over North Africa, Near and Middle East countries. It is quite good. I make a distinctly Western homemade version: an English muffin (buttered and toasted), cheese, fried egg, garlic salt, lemon pepper, and mint. Beats McD-------'s muffin and BK's croissant for flavor. I encourage use of fresh eggs from free-range hens. Find a friend with chickens in the yard. The difference between free-range chickens' eggs and factory eggs can't be overstated.

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derrickchapman June 25, 2011

Tangy, mellow and bright flavour - I scaled it down to 2 eggs,2 cloves of garlic, a quarter lemon and left off the mint garnish, but I imagine dried basil would work as well.

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MomMyth December 31, 2007
Fried Eggs With Garlic, Lemon and Mint