Fried Eggs With Garlic, Lemon and Mint
"This sounds so weird and good at the same time! It intrigues me and I'd like to try it one day. From The Star of Texas Cookbook by the Junior League of Houston and Claudia Roden's New Book of Middle Eastern Food."
photo by COOKGIRl
- Ready In:
- 8mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 2 garlic cloves
- salt
- 1⁄2 lemon, juice of, can use more
- 4 tablespoons butter or 4 tablespoons margarine
- 6 eggs, gently broken into a bowl, don't break yolks
- dried mint, crushed
directions
- Crush the garlic with the salt and mix well with the lemon juice.
- Melt the butter in a large frying pan.
- Add the garlic mixture.
- As the butter begins to color, slide in the eggs(previously broken into a bowl)and fry gently.
- Crush the dried mint and sprinkle over the eggs.
- Cover pan briefly to set yolks.
- When eggs are set, sprinkle lightly with salt and serve immediately.
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Reviews
-
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! -
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. -
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.
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
