This fried egg with a crisp cheese skirt is one of our favourite egg recipes. Which is saying something. We like it just on its own with a dash of Worcestershire sauce plus an additional dash of a hot sauce
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Serves
1
FOR THE SALSA:
Shallot
Fresh Jalapeño
Lime
Fresh Coriander
Flaky Sea Salt
FOR THE EGG:
Mature Cheddar Cheese
Grated Parmesan
Egg
Corn Tortilla
Serves
1
FOR THE SALSA:
Shallot
Fresh Jalapeño
Lime
Fresh Coriander
Flaky Sea Salt
FOR THE EGG:
Mature Cheddar Cheese
Grated Parmesan
Egg
Corn Tortilla
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Make the salsa first by finely dicing the shallot and jalapeño before combining them in a small bowl. Sprinkle with a pinch of salt and leave for 5 mins, before stirring in the lime juice, olive oil and finely chopped coriander.
Step 2.
Coarsely grate the mature cheddar and finely grate the Parmesan. When you’re ready to eat, arrange the cheddar in a fried-egg-sized pile in a well-seasoned cast-iron or other non-stick pan and set it over a medium heat. Scatter the Parmesan over the top. Make an indent in the middle as a landing spot.
Step 3.
Crack the egg into the target area before the cheese is fully melted, then fry for 2 ½ mins (or a tiny bit longer) until the cheese is golden and crisping. Remove from the heat before anything burns. If the egg white is not quite set, leave in the hot pan for 30–60 seconds more.
Step 4.
Once off the heat, allow the cheese to cool and harden for 30-60 seconds more, warming the tortilla in a dry pan over a medium-high heat while you wait.
Step 5.
Use a fish slice or spatula to carefully prize the egg and its crispy cheesy skirt from the pan, and transfer onto the warm tortilla.
Step 6.
Spoon salsa liberally all over, fold in half and eat immediately. You’ll have some salsa leftover. Make another?
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