Eggs on Fried Bread
Crispy, golden-brown slices of white bread fried in ghee form the savory foundation of this traditional Parsi breakfast dish. The rich, buttery toast is topped with fresh eggs that are gently steamed until the whites are set and the yolks remain luscious and runny. This simple yet indulgent meal offers a delightful textural contrast between the crunchy base and soft eggs, perfect for a hearty morning start.
Ingredients
- 8 slices White bread slices (Thick slices (approx 1/2 inch). Originally specified as '2 small loaves'.)
- 4 tablespoons Ghee (Clarified Butter) (For frying the bread. Quantity estimated.)
- 8 large Eggs (Or as many as will fit in the pan over the bread.)
- 1/2 teaspoon Salt (To taste. Quantity estimated.)
- 1/4 teaspoon Black pepper (Freshly ground. Quantity estimated.)
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Instructions
- 1Cut the white bread into slices approximately 1/2 inch thick. Cut each slice in half to create uniform pieces.
- 2Heat the ghee on a griddle or skillet over medium heat. Fry the bread pieces until they turn a golden almond color on both sides.
- 3Arrange the fried bread pieces tightly together in a wide, shallow pan (or tinned copper lid as originally described) so they form a flat layer. Carefully crack the eggs over the bread, ensuring they fit within the pan. Season with salt and pepper. Cover the pan and cook on low heat until the egg whites are fully set and the yolks are cooked to your preference.
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