Salsa Verde Fried Eggs
Crisp-edged fried eggs served over warm salsa verde with sliced avocado and crumbled cheese, a simple Mexican-inspired breakfast plate.
Warming the salsa verde in the pan before the eggs go in gives the sauce a chance to concentrate slightly and lose its raw edge. Frying the eggs directly in a hot skillet gives them lacy, crisp edges that hold up against the sauce underneath. Sliced avocado and crumbled cheese finish the plate without any extra cooking required.
Ingredients
Method
Tap a number to mark a step doneWarm the salsa verde in a small saucepan over medium-low heat for about 5 minutes, until it thickens slightly.
Heat the olive oil in a large skillet over medium-high heat until it shimmers and moves easily in the pan.
Crack the eggs into the hot skillet, season with the kosher salt, and fry for about 3 minutes, until the edges turn crisp and golden.
Cook until the whites are fully set and the yolks are still runny, then remove from the heat.
Spoon the warm salsa verde onto two plates, spreading it out into a shallow pool across the center.
Set the fried eggs on top of the salsa verde on each plate, keeping the runny yolks intact.
Arrange the sliced avocado alongside the eggs and scatter the crumbled cotija cheese and chopped cilantro over the top.
Kitchen note
Fry the eggs in a hot pan with a thin layer of oil rather than butter; the higher heat gives crisper, lacier edges that hold up on the sauce.
