Fried eggs three ways
Fried eggs but not as you know them! Try frying them in feta for a crispy feta egg, or crispy chilli oil or even 'nduja butter. You'll never look back.
Ingredients
For the crispy chilli oil fried eggs
- 1 tbsp crispy chilli oil
- 1 tsp sesame seeds (optional)
- 1 large free-range egg
- stir-fried vegetables and cooked noodles, to serve
For the 'nduja butter egg on toast
- 1 tbsp 'nduja 
- 25g/1oz unsalted butter
- ½ tbsp olive oil
- 1 large free-range egg
- 1 slice good-quality sourdough
- pan-fried spring greens, to serve 
- 1 tsp honey, to serve
- chopped chives, to garnish (optional)
- salt and freshly ground black pepper
For the crispy feta fried egg
- 1 tbsp olive oil
- 30g/1oz feta, crumbled
- 1 large free-range egg
- 1 small tortilla
- ½ small ripe avocado
- 1 tsp fresh lime juice
- salt and freshly ground black pepper
- pickled red onions (optional)
- pinch chilli flakes (optional)
Method
To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast.
Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon.
Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like.
To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil.
Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk.
Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste.
To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes.
Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough.
Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. 
Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice.
Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes.