Fried eggs and crisp salami make happy partners, particularly layered on grilled ciabatta - it's an ideal weekend breakfast, but would be just as good for lunch, dinner or a late-night snack.
- 40 ml olive oil
- 16 slices flat sopressa
- 8 eggs
- Toasted ciabatta and aïoli, to serve
Fried herb sauce
- 125 ml olive oil (½ cup)
- 2 tbsp sage
- 2 tbsp rosemary
- 2 tbsp thyme
- ¼ cup finely chopped flat-leaf parsley
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, finely chopped
- 1For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon, then repeat with rosemary and thyme. Set oil aside to cool, then chop fried herbs and combine in a bowl with parsley, lemon juice, vinegar and garlic. Season to taste, then stir in enough cooled oil to form a drizzling consistency.
- 2Heat oil in a large frying pan over medium-high heat, add sopressa and fry, turning occasionally, until crisp (1-2 minutes). Drain on paper towels. Reduce heat to medium and fry eggs in batches until cooked to your liking (2-3 minutes for soft yolks), then drain on paper towels.
- 3Spread toasted ciabatta with aïoli, top with salami and fried eggs, season to taste and serve hot with fried herb sauce.
Drink Suggestion: Hot coffee (morning), cold beer (evening). Drink suggestion by Max Allen
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