Fried eggs differently

Ingredients for 2 servings:

• 2 tbsp butter or margarine
• 4 eggs
• 1 pinch of salt
• Pepper, ground black
• 75 g bacon (breakfast bacon)
• 1 tomato(s), washed
• Parsley, chopped
• Fat, hot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ox eyes, tomato bacon eggs and blind fried eggs

Heat the fat in a pan. Carefully crack the eggs one at a time into a cup, checking for freshness. Slide each egg into the hot fat and fry over low heat. Gently stir the pan to prevent sticking while allowing the eggs to set. When the egg whites become firm and white, sprinkle the edges with salt and pepper. The yolk should remain soft. Depending on your taste, you can add a little salt and/or pepper at the end. Carefully remove the cooked eggs from the pan with a spatula and slide them onto a plate (preferably preheated). Tomato and Bacon Eggs: Lightly fry the bacon in a pan on both sides. Slice 1-2 washed tomatoes, season well with salt and pepper, and place them on top. Pour the beaten eggs over the eggs and prepare according to the basic recipe. This dish is especially delicious when cooked in the oven. Sprinkle with washed, chopped parsley before serving. Blind Fried Eggs: Prepare the fried eggs according to the basic recipe, but drizzle the yolks with hot fat while frying. This creates a thin layer of egg white over the yolks, making the eggs “blond.”