Fried eggs with sherry vinegar

Based on 6 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

“The simplest recipe in my arsenal also happens to be one of my favorites, and I'm here to spread its gospel. The technique, which I first heard about in Food52's "Genius Recipes" column, is one you'll master quickly and likely never forget. The magic happens when rich egg yolk and a punchy vinegar reduction collide, striking a seemingly flawless flavor balance. Sop it up with good, crusty bread, and I trust you'll be a vinegar-for-breakfast convert, too. Any wine vinegar will do the trick, so feel free to use whatever you have on hand.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
eggs
2 tbsp butter
2 tbsp sherry vinegar
bread (for serving)
flaky sea salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • spatula
  • Step 1/5

    Slice bread and toast for serving. Have all other ingredients at the ready, as this recipe comes together quickly!
    • bread (for serving)
    • knife
    • cutting board

    Slice bread and toast for serving. Have all other ingredients at the ready, as this recipe comes together quickly!

  • Step 2/5

    • eggs
    • 2 tbsp butter

    Melt butter in a pan over medium heat. Crack eggs into pan.

  • Step 3/5

    • flaky sea salt
    • pepper

    Salt and pepper eggs to taste. Continue frying until whites crisp on the edges and yolk is just set but runny in the center (or according to your preference).

  • Step 4/5

    • 2 tbsp sherry vinegar
    • spatula

    Transfer eggs to serving plates along with toasted bread. Return pan to heat and add vinegar. Swirl the vinegar with the leftover butter until reduced by half. Remove from heat.

  • Step 5/5

    Spoon vinegar reduction over eggs. Sop up yolk and sauce with bread, and enjoy!