Giant Egg Stacks

Added on Fri Oct 19 2007

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The Basics

• Dish: Breakfast
• cuisine: English
• Serves: 2
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 8 mins

Ingredients

• 2 English muffins
• 2 Eggs
• 1 Small tin pressed cod roe
•  Butter
•  Chilli sauce (optional)

Method

Toast the muffins (if straight from the freezer, 2 minutes in the microwave first will soften them up sufficiently to allow them to be toasted).

Slice a small tin of roe into 4 rounds, each about 1 cm thick. Pepper, and fry over a medium heat until golden on both sides.

Meanwhile coddle 2 eggs in boiling water (use round pastry cutters to keep them together if you've got them). You can fry them if you prefer but I think coddled is much nicer, and gentler on your stomach - stops the whites going rubbery).

Warm the muffins back up for a few seconds if necessary then butter. Stack the ingredients: half-muffin, roe slice, egg, roe slice, half-muffin.

Put in the middle of the plate and dot very sparingly with hot chilli sauce - Econa's ideal but go easy on it (I'd say drip not drizzle). You will feel better with this inside you - even if you felt good before.