Spiced Butter Fried Eggs with Homemade Flatbreads
Written by: Rachel Phipps
Frothy, spiced butter makes the most wonderful fried eggs, with set whites basted in the delicious butter and the yolks still runny and golden. You could simply serve them on a thick piece of sourdough toast, but if you want to go the extra mile for brunch these 3-ingredient homemade flatbreads are perfect for mopping up the very last drop of that delicious butter. Pretty pink pickled onions and a sprinkle of chopped parsley (mint also works) are the perfect finishing touches.
Instructions
To make the quick pickled onions, peel the onion, cut it in half through the root, and slice it into very thin half moons. Place in a small bowl, and 3/4 cover with white wine or white balsamic vinegar. Add cold water so that they’re just covered, and set aside.
To make the flatbreads, combine the flour, yogurt and 1/4 tsp salt in a medium bowl with a fork until you have formed a rough dough. Then bring it together into a smooth, sticky dough with your hands. Divide into two balls.
Generously flour the worktop and using floured hands press the dough into two flatbreads, roughly one and a half times the size of your average fried egg.
Heat a medium to large non-stick frying pan over a medium heat. Add 1/2 tsp of the oil, and swirl so it coats the bottom of the pan. Brush as much flour as possible off one of the uncooked flatbreads, and cook for a few minutes on each side until puffed and golden. Repeat the process with the rest of the oil and the other flatbread.
Wipe the pan clean and return it to a medium high heat. Add the butter, and once it has just melted add the cumin seeds and Aleppo chilli flakes. Stir with a spatula until frothy, and crack in the eggs.
Base the whites of the eggs as they cook with the pan butter, using a metal spoon.
Top each flatbread with a fried egg, spoon over the leftover butter from the pan, and finish each with a tangle of pickled onions - patted dry on a piece of kitchen paper, a little parsley and a finishing sprinkle of flaky sea salt.
Ingredients
Available in store
- 1 small red onion
- white wine or white balsamic vinegar
- 100g self raising flour, plus extra for dusting
- 100g natural yogurt
- 1/4 tsp sea salt, plus extra to serve
- 1 tsp olive oil
- 2 large knobs unsalted butter
- 1/2 tsp cumin seeds
- 1/2 tsp Aleppo chilli flakes
- 2 large eggs
- roughly chopped flat leaf parsley, to serve