Fried eggs with dates

February 27, 2010

Sometimes, you need simple recipes that are little more than ideas to add into your repertoire, for the times when you don’t really want to cook but you don’t really want to eat any of the things that immediately come to mind. And then you remember that other, slightly odd thing you also used to eat sometimes when you first discovered it and that happens to be exactly what you want for lunch. I think fried eggs with dates is destined to become one of those things.

In the middle of last year I started working part-time – not very part-time, just Wednesday and Friday afternoons off – but this means that on Wednesdays and Fridays I can eat lunch at home. The pleasure of being able to eat something on toast for lunch mid-week is not to be underestimated, I’ve found. I almost always feel like toast, and it’s particularly comforting when a whole free afternoon stretches out ahead of you with many cups of tea to be had and, perhaps, another slice of toast a bit later on.

Fried eggs with dates   Serves 1 as a hearty snack

According to Sophie Michell, who classes this as a ‘pre-party stomach liner’, this is Persian in origin. It seems slightly odd, but actually works really well – I can’t explain how exactly, but it does.

1 thick slice bread
small knob of butter
1 egg
2 large, soft dates

Remove the stones, if any, from the dates and roughly chop.

Put the bread on to toast. Melt the butter over a gentle heat in a small frying pan and crack in the egg. Sprinkle the dates into the white of the egg and fry until the white is set but the yolk is still runny.

Serve the egg up on the toast with a sprinkle of salt.

From Sophie Michell’s ‘Fabulous Food: Sexy Recipes for Healthy Living’.

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