The original idea for this recipe used a good quality red wine vinegar
but I have this bottle of blood orange vinegar that I have been metering out
drop by precious drop.
It was a gift from friends,
and I know although you don’t comment on this blog often Shaune and Joanne,
that you are reading this.
I’ve made this elixir last a long time haven’t I?
So, on to the focus of this post…
Swirling things around my fried eggs isn’t new, our favourite being maple syrup…
It was a revelation how good this was!
The combination of the buttery yolks and tang of the vinegar was pure YUM!
FRIED EGGS with VINEGAR REDUCTION
2 tbsp butter
2 tbsp Blood Orange Vinegar
Crack 2 eggs into a small bowl being careful not to break the yolks.
Melt 1 tbsp butter in 6″ fry pan
When it starts to froth slip in the 2 eggs
Once eggs are cooked to your liking slide onto serving plate.
Back to the hot burner, drop 1 tbsp vinegar into hot pan and swirl until thicken.
This shouldn’t take more than a few seconds.
Drizzle over eggs.
Repeat process for next 2 eggs.
inspired yet again by Food 52