A new way with eggs

Fried egg with cacao Mornings have gotten spicier in recent times, not to mention more chocolaty, as I’ve been using some of Carluccio’s hot chilli oil to fry my breakfast egg (ah, maternity leave: time – Little Missy willing – for a full breakfast!) and grating lots of birthday cacao over. Mouthfuls of intense, savoury yumminess, and plenty of lovely runny egg yoke, courtesy of our ever-productive hens, to mop up with homemade Fennel-Aniseed-Caraway Bread.

I’ve also had these, like Willie suggests in his book, with beans, using some of the Mexican Beans that I always keep stashed in the freezer. Well worth trying out.



Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Chocolate on eggs?? Blimey, don’t tell my wife about this! 🙂

  2. Caroline says:

    Too exciting for her?!

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