25 minEggs with Molasses
An energy-boosting traditional Anatolian breakfast featuring a unique harmony of sweet and savory.
- Prep
- 2 min
- Cook
- 5 min
- Time
- 7 min
- Servings
- 2
- Calories
- 280
- Level
- Easy
- Heat
- Mild
- Region
- Anatolia
- Vegetarian
Servings2
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 eggs
- 1 tbsp butterInstead: olive oil
- 3 tbsp grape molasses
- 1 tsp chili flakes (optional)
- 1 pinch of salt
- 1 slice of rustic bread
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Melt the butter in a small pan.
- 2
Crack the eggs into the pan and slightly break the yolks.
- 3
Cook the eggs until they reach your desired consistency.
- 4
Drizzle the molasses evenly over the eggs.
- 5
Heat for a few more seconds, remove from heat, and serve hot.
Note. Be careful not to boil the molasses too much to preserve its nutritional value.
Questions
Which molasses is best?
Grape or mulberry molasses are the most ideal for this recipe.
How should the eggs be cooked?
The flavor is more balanced if the egg yolks remain slightly runny.
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