Wednesday, April 2, 2008

Over Easy Eggs with Fennel Cucumber Relish

serves 1

2 eggs
1 T olive oil

1/4 of a large fennel bulb, finely diced
2 inches of cucumber, seeded and finely diced
3 kalamata olives, diced
small handful of parsley, minced
zest of 1/2 a lemon
pinch of salt
1/2 T apple cider vinegar
1 T olive oil

Combine all the relish ingredients in a bowl and set aside. Heat the 1T olive oil in a small skillet over medium heat. Crack the eggs directly into the skillet. Once the eggs have begun to set, carefully flip them and try not to burst the yolks. Cook for a further 30-60 seconds. Serve the relish over the eggs.

Inspiration for the fennel relish was taken from:


GiGi said...

I love all of your recipes because you follow a life style a lot like mine! Keep posting yummy recipes and I will continue to browse your site!!!

David Mathis said...

Hey, I am going to try this later this week. Just to let you know, you should make a cookbook and sell these recipes, they are that good.