As a by-product of some chicken stock we made yesterday I had just enough of that lovely wibbly fat for breakfast. This is quick, easy and perfect for soaking up booze after a heavy night.
I might even go as far as saying it can cure all but the harshest of hangovers*. Start by cutting a circle out of the bread with a ramekin.
Get your fat hot in a frying pan and throw in your slice. Cook on one side till nice and toasty then turn it over; add the egg and fry till cooked.
It doesn’t get much easier than this really.
Ingredients:
Egg
Bread
Chicken Fat
*may not be based in fact or actually cure hangovers…
My word that looks tasty...
ReplyDeleteHoly moly! HOLY MOLY! It looks great.
ReplyDeleteWe always save the schmaltz that comes from roasting a chicken, it's soooooo very good.
ReplyDeleteI was introduced to something similar at Uni, although using remnant bacon fat and butter. We called it "The eye of Egypt". Mysterious and fatty.
ReplyDeletebacon lard is ace, like the eye of Egypt mystery. Don't think I've ever heard it called that before!
ReplyDeleteI had to look up schmaltz. And now that I know, i'll try this out. For all that it looks like a gelid eye staring back out of the plate, it also looks (and sounds) damn tasty. I wonder what it would taste like if you fried bacon in the chicken fat...and then threw in the bread and egg. Now I'm hungry.
ReplyDeleteThat. Looks. Ace.
ReplyDeleteThere's plenty of room in that pan to fry the bread circle as well. More fried bread! Do you leave the yolk runny? I think you know what the correct answer is.
ReplyDeleteHaha I barely cook the white let alone suffer a solid yolk! (I fried the circle afterwards as a little treat)
ReplyDelete