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Crispy fried eggs, Comté and spiced sesame crunch

Recipe by: Rosie Ramsden

Serves 2

Ingredients

Serves 2

  • 4 free range eggs
  • 50g aged Comté, grated
  • 2 tbsp black sesame seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1 end slice of bread, whizzed into breadcrumbs
  • 1 tbsp sesame oil
  • 1/4 tsp chili flakes
  • 1 tsp soy sauce
  • 30g butter
  • 2-4 slices sourdough bread
  1. Toss the bowl of seeds and breadcrumbs with the sesame oil, chili flakes and soy sauce until well mixed. Heat a wide frying pan over a medium heat and slowly fry the mix until well toasted; the breadcrumbs should be crunchy and golden. Scoop into a bowl and set aside.
  2. In the same pan add the butter. When it’s foaming crack in your eggs - ideally you want to cook all at the same time so that you can serve it all up at once.
  3. Put your bread in the toaster and cook the eggs until they are bubbling to bursting.
  4. Remove from the heat and grate over some of the cheese while the eggs are still in the pan.
  5. Butter the toast and top with the eggs and spoonfuls of the sesame crunch.
  6. Finish with another grating of the Comté.
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