- Serves 1
I used to think I was being lazy when I made eggs that were sort of half-scrambled and half-fried, but then I discovered that they are called marbleized and suddenly I was fancy. Marbleized eggs give you some of the good things of both scrambling and frying and their texture and shape is great for putting on toast or into a breakfast sandwich. They also happen to be my toddler son's favorite way to eat eggs. He doesn't like any toppings on his eggs, but I do, and I've recently discovered how nicely a piquant fresh herb sauce like salsa verde livens up your eggs. —fiveandspice
flat leaf parsley
small garlic clove, peeled and chopped
fresh lemon juice
salt to taste
- First, make your salsa verde. On a large cutting board, pile together the parsley, mint, and chopped garlic. Sprinkle a pinch of salt over the pile, then start chopping it all together with a large knife. Keep mounding it all back into a pile and continuing to chop until everything is finely minced together.
- Combine the chopped herb mixture with the lemon juice, olive oil, and capers in a small bowl, and whisk together well. Taste and add more salt or lemon to taste.
- To prepare the eggs, melt the butter in a small frying pan over medium-high heat until the butter is starting to foam. Crack the eggs into the pan. (If you get a stray piece of eggshell in the pan, use one of the empty half eggshells to scoop it out. This works much better than trying to fish it out with your fingers.) Sprinkle with a bit of salt, then use a wooden spoon or heatproof spatula to swirl the yolks and whites together, making sure not to scramble them. Let this sit until the bottom has set (you can give it another swirl with the spoon as you wait, if you want it a bit more mixed), then flip the eggs over in chunks and let them continue to cook just until set, another couple seconds.
- Transfer your eggs to a plate (or a piece of toast) and spoon some salsa verde over the top.