A classic Greek breakfast dish that is super easy; often made by the man of the household. The secret is to use plenty of Greek extra virgin olive oil and then constantly baste the eggs with the hot oil until the egg is cooked perfectly with super crispy edges. A sprinkling of rigani just before serving completes this savoury breakfast dish.
And for a ‘Greek-Australian’ twist, serve the fried egg on a slice of sourdough bread, that has been first spread with a little Vegemite followed by a generous amount of avocado. Top with egg and breakfast is ready. A fresh tomato and basil salad alongside also makes a great accompaniment.
Avga Tiganita (Greek fried eggs)
αυγά τηγανητά
Ingredients
- 1/4 cup EVOO
- 2 large eggs
- Sea Salt and freshly ground pepper to taste
- Dried mountain rigani to taste
- Sourdough bread, Vegemite & avocado optional
Instructions
-
Add olive oil to a large skillet. Set the heat to medium, and let the oil heat-up for a few minutes. When oil is hot, add the whole, cracked eggs one at a time. Lower the heat to medium and cook for a few minutes until the egg whites turn white. Using a spoon, baste the eggs with the hot oil until the tops are cooked with the consistency you desire. You might need to carefully tilt the pan to collect the oil to baste the eggs. Serve immediately, seasoned to taste with sea salt, black pepper and rigani.
