Genius Balsamic Fried Eggs

April 22, 2013
0 Ratings
  • Serves 1
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 ! —LeBec Fin

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Selma | Selma's Table
    Selma | Selma's Table
  • LeBec Fin
    LeBec Fin
  • savorthis
  • anotherfoodieblogger
  • AntoniaJames
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

6 Reviews

Selma |. January 12, 2014
I really enjoyed the video too - thanks so much for posting the link. I am going to have to try these eggs next weekend!
LeBec F. June 28, 2013
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!
savorthis June 27, 2013
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!
savorthis June 27, 2013
These look wonderful and would be perfect on top of some rosemary sourdough which I just happen to have....looks like breakfast!
anotherfoodieblogger April 29, 2013
Intriguing! I will have to try this, thanks!
AntoniaJames April 23, 2013
Wow. I am making these the next time I have eggs. And I can't wait. ;o)