I’m not about to tell you how to cook fried eggs on the griddle. But I will tell you how I make fried eggs that feature a palate-blasting rush of garlic, scallions, chiles, and cilantro. They look better served over easy, but they’re also plenty tasty sunny-side up.
Place the garlic, scallion, chile, and cilantro in a small bowl and stir to mix.
Heat your griddle or plancha to medium-high.
Impale the butter on a fork and rub half of it in two 3-inch (8 cm) circles on the griddle. Once the butter is melted and sizzling, spoon the chopped aromatics onto the butter and spread it out to form two 3-inch (8 cm) circles. Cook the aromatics until sizzling and just beginning to color, 20 seconds.
Crack the eggs on top of the aromatics. Fry the eggs until cooked to taste, 2 to 3 minutes for sunny-side up. If you have a griddle dome cover the eggs to help cook the tops. If you like your eggs over easy, slide a spatula under each egg and move it to the side. Re-butter the griddle and invert the eggs on top of it. Cook an additional minute.
Recipe Tips
To make these as part of an eggs-and-bacon breakfast, fry the bacon and then cook the eggs in the bacon fat. Serve with the Smoked Paprika Garlic Bread on page 120.
For really cool-looking dirty eggs, slice the jalapeños paper-thin. Arrange the slices on the griddle and cook as directed in Step 3. Cook the eggs over easy to get inviting circles of caramelized jalapenos.
