FRIED EGG IM IN LOVE CHICKEN PLUS

On social media, people fry their eggs in pesto, and n’duja, but these eggs would take on the roasted garlic, the tart lemons, and even the umami-ish chicken flavour too. I stuck it in the fridge and the next day I was figuring out what I wanted to do when I had the idea of frying a couple of eggs in it. But even after we’d poured this sauce over the chicken, we had a bit left. The dish was a revelation the chicken cooks beautifully as it’s almost submerged in this golden liquid, and the lemon stays tangy and tart but also kind of confits in the oily, garlicky, winey sauce.

FRIED EGG IM IN LOVE CHICKEN PLUS

I settled on really crispy roast potatoes, with loads of salt, plus some rosemary I had in the fridge. What to serve it with? I’d had rice the night before, noodles felt a bit weird. So when I saw this recipe that involved cooking the chicken in an intense glug of oil, wine, garlic, and paper-thin slices of lemon, I really liked the sound of it. The trick is to pack the chicken with as much oil and liquid as possible – you know how dewy you get after a face mask? Like that for chicken breasts. Categorically not a breast man here (I made the same joke on Instagram, sorry) but they are really good in a few dishes (note to self: breast week? ) including one I like where you kind of poach the chicken in this soy mixture and it tastes incredible. Basically, I’d seen this New York Times recipe for a lemony, winey chicken breast dish. Buckle up because I have to explain the original recipe to explain the egg thing. So what happened? I literally have no idea, but it started the night before. But poached eggs on toast, with avocado, and some hot sauce, is objectively good. If I put them in the mini egg pan, that marks the induction hob and I spent days scrubbing. If I put them in the medium pan the yolk splays out everywhere and looks tragic. Cons: spitty pan, hissy noise, fussy, the counter is splattered with grease. Pros: crispy, yolky, good in things when I get dinner.

On a scale of 1-10, with 10 being ‘hardcore egg guy’ and 1 being like, eggs will literally kill me, I’m a 6. Eggs fried in a garlicky, lemony, white-winey, chicken-schmaltzy sauce No leftovers, which means it was pretty outstanding (or I’ve finally learned to measure?)Īlso don’t forget next week kicks off veg month on Scraps! Four issues with not a single chicken thigh in sight. And below, I’ve shared the other stuff we cooked. This week’s stand-out is a really simple lunch that takes about 7 minutes to assemble. Also, as I write this on a Thursday night, Rob’s cooking something tonight, and Friday, who knows! Maybe we’ll just get a pizza and watch Pachinko (amazing show, Apple TV+, trust me). It’s been a week of finding recipes, doing a big online shop (and kind of revelling in Having Stuff In), and there has not being a single shred of food left each night. So I thought maybe Scraps is just about that this week? A week of not using leftovers? Fine. And I am also reading a book about an egg. This isn’t a fake coincidence by now you know the goal is to wing it as successfully as possible here and this week, for whatever reason, I’ve not had a ton of leftovers in. Unrelated to the fact this week’s Scraps features a great recipe for eggs is the fact my friend, Bobby, has a book out in August called Isaac and the Egg.

Fried egg im in love chicken