Main course recipes

Fried Eggs with Brown Butter and Vinegar

Twelve eggs in six individual dishes, finished with lightly browned butter and a teaspoon of vinegar.

Fried Eggs with Creole Sauce

Fried eggs finished in the oven and served with a chunky Creole vegetable sauce.

Fried Eggs with Curry

Six portions of fried eggs seasoned with curry powder.

Fried Eggs with Eggplants

Six pan-fried eggplant slices with twelve baked eggs.

Fried Eggs with Fresh Mushrooms

Twelve eggs fried/baked over six fresh mushrooms.

Fried Eggs with Parsley

Eggs fried in butter, finished in the oven and sprinkled with chopped parsley.

Fried Eggs with Salt Pork

Fried eggs cooked over thin slices of salt pork.

Fried Eggs with Sausage

Fresh pork sausage halves topped with eggs and finished in the oven.

Fried Eggs with Sweet Peppers

Whole eggs cooked over butter-fried sweet pepper halves and finished in the oven.

Fried Eggs with Tomatoes

Twelve eggs each sitting on its own fried tomato slice.

Fried Eggs, Turned Over

Six pairs of eggs fried, flipped and served hot.

Fried Fresh Anchovies in Egg and Flour

Fresh anchovies coated in flour, salted beaten egg and flour again, then fried until lightly golden.

• 35 min

Fried Ham and Eggs

Six broiled ham slices each topped with two fried eggs.

Fried Lamb Head Meat

Prepared lamb head meat, simmered until tender, coated in a light egg batter and fried, with lemon to serve.

• 160 min

Fried Lamb in Tomato and Butter Sauce

Small lamb loin pieces fried in lard, drained and finished in tomato sauce with butter, following Artusi’s preceding offal method.

• 45 min

Fried Little-Neck Clams

Whole little-neck clam meats fried in a light breadcrumb coating and served with lemon.

Fried Mutton Testicle Strips

Mutton testicles boiled in salted water, trimmed, cut into thin strips and fried with a flour and egg coating.

• 55 min

Fried Oysters Horley

Whole oysters fried in a light egg batter and served with a hot strained tomato sauce.

Fried Oysters with Tartare Sauce

Fresh oysters in a golden flour, egg and breadcrumb coating with a cold herb and pickle Tartare sauce.

Fried Oysters with Tomato Sauce

Crisp breaded oysters with lemon and parsley, accompanied by warm tomato sauce.

Fried Poached Eggs Montebello

Parmesan-coated poached eggs fried until golden, with a warm tomato Béarnaise sauce.

Fried Pompano Horly with Tomato Sauce

Breadcrumb-coated pompano fillets fried until golden, with lemon and hot tomato sauce.

Fried Porgies

Six small pan-fried porgies with browned butter, lemon and parsley.

Fried Pork Liver and Pancreas with Lemon

Thin pork liver slices and small pieces of edible pork pancreas fried in fresh lard and finished hot with salt, pepper and lemon.

• 35 min