Chimichurri Fried Egg
Ingredients for 4 servings
- 4 eggs
"Don't Cry for Me Argentina!" by Rock'n'Rubs - Olive oil
- Red wine vinegar
- 100 g bacon
- 100 g mushrooms, sliced
- 100 g frying peppers
- 100 g vine tomatoes
“The Winner Steaks it All - Classic Style” by Rock'n'Rubs - 4 slices of sandwich bread
Preparation
Step-by-step instructions (for 4 servings)
- 1
Preparation
Slice the mushrooms, leave the frying peppers whole or cut them in half, and quarter the tomatoes. Set the bacon aside.
- 2
Preheat the plancha or frying pan
Bring to medium heat. Add a little olive oil.
- 3
Sauté the vegetables
Sauté the mushrooms and frying peppers in oil, then season with "The Winner Steaks it All – Classic Style". After a few minutes, add the tomatoes and briefly sauté them as well.
- 4
Fry bacon
Fry the bacon until crispy, either alongside or afterwards; keep warm.
- 5
Mix up chimichurri sauce
Mix a chimichurri sauce using "Don’t cry for me, Argentina!", olive oil, and red wine vinegar according to the package instructions.
- 6
Fry eggs sunny side up in chimichurri
For each egg, add 1 tablespoon of chimichurri sauce to the hot griddle and immediately crack an egg into it. Season the top with "The Winner Steaks it All – Classic Style" and gently fry to your desired doneness.
- 7
Toast the bread (optional, but highly recommended)
Cut the sandwich toast into strips, lightly brush with chimichurri, and toast on the griddle until golden brown.
- 8
Plating
Arrange the vegetables on a plate and place the chimichurri fried eggs on top. Add the bacon, then finish with a little extra chimichurri (and chives, if desired).
Tip:
This goes perfectly with grilled Nürnberger sausages or sliced chorizo, briefly seared on the plancha.
