Fried Eggs And Spinach With Chilli And Parsley Butter

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Total Time
15 Minutes
125g butter
4 large eggs
1 small bunch of flat-leaf parsley, chopped
1 red chilli, sliced
100g baby spinach
To Serve
4 slices of toasted sourdough
Step 1
Heat a non-stick frying pan over a medium heat.
Step 2
Add 100g of the butter and, when foaming, crack in the eggs.
Step 3
Fry until crisp, then sprinkle over the parsley and chilli.
Step 4
In another frying pan, heat the remaining 25g of butter and, when foaming, add the spinach. Fry until it wilts and drain onto kitchen paper.
Step 5
To serve, spoon the spinach over the
toasted sourdough and sit the egg on top.

Recipe courtesy of: BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille)

Photography: John Carey

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