Egg Eyes

October 2009
Egg Eyes

by 4 people

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Makes: 6 servings

Prep: 10 mins

Cook: 15 mins

Ingredients
  • 1 tablespoon butter
  • 6 eggs
  • 3 pitted black olives, halved
  • 6 green peas
  • Ketchup or hot pepper sauce (or both)
Directions
  1. In a large skillet, melt the butter over medium-low heat. Crack 2 eggs into the pan, 1 on each side of the skillet, and cook until the whites are set and the yolks are still soft, about 5 minutes. Arrange side by side on a plate. Repeat with the remaining 4 eggs.
  2. Place an olive half, cut side up, on top of each yolk and place a pea on top of each olive. Using the ketchup in a squeeze bottle, draw "bloodshot veins" on each eye.
Tip
  • Transfer the ketchup or hot sauce into a squeeze bottle with a narrow tip.
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