Having just read the Literary Review of the Year, and noted the huge absence of poetry anthologies & blogs from the overall Top 100 publications, I've decided that to make this writing lark more profitable, I'm going to get into recipe books.
This is my first recipe from my forthcoming collection Yanny Mac's Ten Minute Suppers.
FRIED EGG SARNIE
I always use the freshest eggs I can find, preferably from a hen, but I like to experiment as well.
(Check the little stickers on the front of the box - the later the Use By date, the fresher the egg).
My old housemate Joel used to fry his eggs in olive oil.
Although this is proper posh, I tend to bung mine in hot vegetable oil, and IMHO, I think they taste well nice.
The olive oil can sometimes make stuff taste a bit foreign, but a lot of people like that.
For the bread, always use fresh.
If you can't get a bloomer from Greggs, get the best sliced stuff from Tesco.
DON'T GO FOR VALUE BREAD.
It's full of chemicals that might one day kill you.
Real butter is hard to find these days, but if you can get Vitalite or Flora this will go a long way.
If you can't get a spread, try mayonnaise or tommy ketchup.
When your egg is properly fried (I like mine well done - the wife likes salmonella with hers) stick it in between the bread slices and bosh!
Voila!
An egg sarnie to take away the winter blues, and put a spring in your step.
Ingredients:
Eggs
Bread
Butter (optional)
Oil (for cooking)
**For a little something different, try some ground white pepper & table salt for an extra kick.
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