Crispy Eggs Over Grains
by Chris Morocco
Yield: 2 servings
Ingredients
You have 1 of 13
produce
- ○2garlic cloves(crushed)
- ○cilantro leaves
- ○lime wedges
- ○2persian cucumbers(thinly sliced)
- ○1 Tbspfresh lime juice(fresh)
- ○1 ½ inchginger(peeled, finely grated)
- ✓1shallot(sliced into rings)
protein
- ○2eggs(large)
grain
- ○¾ cupwhole grains
pantry staple
- ○3 Tbspghee(divided)
- ○kosher salt
- ○½ tspground turmeric
other
- ○1 tspmustard seeds
Instructions
- Cook grains in a small pot of boiling salted water until al dente. Drain and let cool in a medium bowl.
- Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning to brown and crisp around edges, 5–6 minutes. Remove from heat and stir in ginger, mustard seeds, and turmeric. Let cool slightly. Season with salt. Add cucumbers and half of shallot mixture to grains and toss to combine. Add lime juice; season with salt. Transfer grain mixture to a medium bowl. Wipe out skillet.
- Heat remaining 1 Tbsp. ghee in skillet over medium-high. Add eggs and cook, undisturbed, until very deeply browned underneath, 2–3 minutes; season with salt. Carefully turn (if desired) and cook until all of the whites are opaque, about 5 seconds.
- Divide grains between bowls. Top with eggs, remaining shallot mixture, and cilantro. Serve with lime wedges for squeezing over.
My notes
Frying shallots and garlic with mustard seeds in ghee can enhance the flavor of various dishes.