Garlic Chutney – The Incurable Cook

If you love it, put an egg on it.

But what if you LOVE, ❤️, 😍 and 😘 eggs, what do you put on it?

Of course salt and pepper.

But is salt and pepper always enough for those plump, creamy yolks and lacy whites? I think not.

So are 5 fried egg toppings that up the game on salt and pepper. I think they deserve that.

In a nonstick pan warm the oil, and the garlic, curry leaves and green chillies on a low flame. Toss it until the garlic starts getting a slight colour on it, the chillies are blistered and the curry leaves crisp.
Empty the contents of the pan into a blender along with the toasted peanuts, sesame seeds and salt. Blend it well until you get a fine crumble. It might be a little pasty, but thats okay. Just make sure you scrape down the sides of the blender at least once during the blending process.
Empty the contents into a warm nonstick pan on a low flame. Toss it for a few minutes until the mixture looses some of its moisture and turns crumbly.
Once done, sprinkle generously over your eggs.

In a warm pan on a medium low flame, heat the oil. Add in the Kashmiri chill powder and let it fry for a few seconds.
When the oil with the chilli powder starts bubbling, crack an egg into the oil and let the bottom set for a few seconds. Then tilt the pan so that the oil settles to one side of the pan. With a spoon, spoon over the chilli oil over the eggs making sure you drench it well in the hot oil. As soon as you achieve the doneness you want, pop the egg out into a plate and switch the flame off.
Now add the malt vinegar into the oil and mix well. Pour this mixture over the eggs and salt the egg generously.

In a hot pan, pop in the bacon rash with the water. The water helps the bacon release its fat before the meat starts browning up. As the water evaporates, you’ll have enough fat in the pan to fry the bacon to a crisp. This should take about 3-4 minutes as you keep flipping it. Remember to keep the flame between medium low and low to avoid burning the bacon. Once done, drain it over paper towels and crumble it after it cools down.
Use the bacon fat to make your eggs.
Sprinkle bacon and potato chip crumbs generously over the eggs along with some freshly cracked black pepper. You should not have the need to add more salt, the bacon and potato chips have enough of that.

Mix all the ingredients together. You can use it immediately, but it gets better with time. I’d suggest keeping it in the refrigerator overnight, at the very least. This helps the flavours mingle.
Generously spoon the fish sauce and pickles chillies over your eggs and sprinkle some of the crisp fried garlic.

In a warm pan on a medium low flame, heat the oil. Add in the cumin seeds and let it fry for a few seconds until you see the oil beginning to bubble. Then add in the diced chillies, garlic, hing, coriander seed powder and turmeric powder. Let this fry for about a minute.
Crack an egg into the oil and let the bottom set for a few seconds. Then tilt the pan so that the oil settles to one side of the pan. With a spoon, spoon over flavoured oil over the eggs making sure you drench it in the hot oil. As soon as it achieves the doneness you want, pop the egg out into a plate and sprinkle salt to taste.

Pssst: what are the toppings that you like over your fried eggs? Would love to read your comments.