Name: Fried Eggs With Garlic, Lemon and Mint
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 3 serving(s)
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

3

Recipe by Oolala

3

People talking

Join In Now Join the conversation!

Fried Eggs With Garlic, Lemon and Mint created by COOKGIRl

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.

Ready In:: 8mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Oolala

Contributor

@Oolala

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by COOKGIRl

8/18/2011

Reply
review by COOKGIRl

8/18/2011

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!

1

Reply
review by derrickchapman

6/25/2011

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.

Reply
review by MomMyth

12/31/2007

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.

Reply
creation by Oolala

7/24/2007

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.