Dusting off the pages of the Beery Sue Post-Pub Recipe Book, it is always good to rediscover a perennial favourite dish, which has stood the test of time, iconic and unaltered. I feel a warm glow of nostalgia––or is it brandy?––suffuse my entire body. It is the same feeling as when Googling the name of someone you had been at school with and discovering they are not as successful as you are.
Two fried eggs. Just the thought is enough to provoke a little frisson of excited anticipation. Of course, it is the ‘two’, which is the vital ingredient. One fried egg would be quite ordinary. Three fried eggs would be frankly gross. But two fried eggs… it is indulgent, without being gluttonous; luxurious without being excessive.
Here is my recipe.
2 slices of bread
40ml sunflower oil
salt and pepper
Cooking time: 3 minutes
Heat the oil in a frying pan. Place the two slices of bread in a toaster. Crack both eggs into the frying pan. A merging of the whites of the eggs is inevitable. Don’t despair. This can be rectified later.
Optional: add salt and pepper whilst the eggs are still cooking. I favour a single, swift, angular propulsion of the condiments for the most even distribution. Remove the toast from the toaster and transfer onto a plate. With a spatula, shovel a little of the hot oil over the top of the eggs, until the whites are… well, white.
Using the same spatula, carve a new artificial border between the two eggs. Keep your border straight. Think Sudan and Egypt; think Utah and Nevada. Isolate and separate. Transfer your newly liberated eggs, one each on top of their corresponding piece of toast. Eat while still hot, preferably accompanied by a strong, fruity lager. Enjoy.
© Beery Sue
Beery Sue remains easy over, whilst her eggs are sunny side up.