Serves 2
Often the simplest things are the most difficult to cook perfectly and to get the timing just right! Follow these guidelines to crack this traditional breakfast favourite.
Recipe Category
Products in this recipe

Lemon & Black Pepper Seasoning

You will need

1 – 2 eggs per person
1 – 2  T (15 – 30 ml) olive oil
1 T (15 ml) butter
2 T (30 ml) water
Ina Paarman’s Lemon & Black Pepper Seasoning (optional)
rashers of smoked rindless streaky bacon

Ina’s Tip

There is no taste difference between brown and white eggs but free-range eggs do have more flavour.


Perfectly fried eggs

Use fresh eggs because they are less inclined to be watery and to spread out in the pan. Use 1-2 eggs per person. Add olive oil to a solid heavy frying pan. Warm the oil over high heat and tilt the pan to coat the base. Now add the butter and lightly brown over high heat.

Break the eggs into the pan. Cook over moderate heat until the edges of the whites begin to crisp. Add 2 T of water to the pan and cover the pan. The steam from the water will cook the slimy white over the yolk, therefore you don’t ever need to turn the eggs. Cook until the yolks are set to your liking. Season eggs with our Lemon & Black Pepper Seasoning.