Genius Balsamic Fried Eggs

By • April 22, 2013 • 6 Comments



Author Notes: These eggs are a signature dish at the wonderful Foreign Cinema restaurant in San Francisco, where we make sure to eat during every visit. (In fact, we usually try to book our flight so that we can make it to Foreign Cinema for brunch right after our arrival! It is just that welcoming [and delicious] a place!) I have never seen Gayle and John's recipe written down; my recipe is a guess, but it sure makes me happy. I seem to be a tart/acid addict; lemon juice, vinegars, citrus, wine, tamarind paste, mango powder, yoghurt- I just gotta have it! Warning: once you have these eggs, you may never want to eat plain eggs again!
p.s. this is funny. I googled to make sure I had correctly spelled gayle's name, and what did I come up with but this video of them making these eggs! but they make them differently than I, so, take your pick of techniques !

http://sanfrancisco.grubstreet.com/2013/01/foreign-cinema-access-hollywood-video.html
LE BEC FIN

Serves 1

  • unsalted butter
  • 2 large or extra large eggs
  • 1/8 cup balsamic vinegar
  1. Melt butter in medium hot non stick skillet. Crack and add each egg to the skillet. For 'over easy' or 'over medium', turn over eggs when opaque and firmed up enough to flip without breaking. Pour/drizzle balsamic vinegar around the egg edges and over the eggs. It should sizzle and steam immediately. Cover immediately and turn off heat. Check eggs after a minute or so to assure their level of doneness. Serve with kosher salt and freshly cracked black pepper.

Comments (6) Questions (0)

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6 months ago divasparkle

I really enjoyed the video too - thanks so much for posting the link. I am going to have to try these eggs next weekend!

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about 1 year ago LE BEC FIN

I am so glad you found it and liked it. my fav time at FC is brunch; the space is so light and airy and alive!

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about 1 year ago savorthis

Ok so I already went downstairs and made this. I used a slightly thick, aged vinegar and I poured the egg and sizzly, buttery sauce onto some toasted rosemary sourdough. That alone looked great but I remembered I had some fresh tarragon so I sprinkled some on top with a quick grating of parmesan. Delicious! I am only sad that I will be trying the VB6 diet next week and will have to wait until dinner to eat it again. I will also make a note to go to Foreign Cinema as I NEVER made it there in all the time I lived in SF. Shame!

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about 1 year ago savorthis

These look wonderful and would be perfect on top of some rosemary sourdough which I just happen to have....looks like breakfast!

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about 1 year ago anotherfoodieblogger

Intriguing! I will have to try this, thanks!

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about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow. I am making these the next time I have eggs. And I can't wait. ;o)