Recipe: balsamic egg

Lest I forget, a gently fried egg makes for a perfect sauce for left-over rice dishes. Today's lunch featured left-overs from several meals and it brought back the question of whether freshly cooked food is highly overated - I find the flavours in most dishes develop really nicely when foods are left alone for a few hours, or overnight.

Anyway, I digress. Back to the wondrously simple egg. I sauteed up some freshly chopped chives, onion shoots, and half a red onion, before adding a couple of eggs to the mix and seasoning with salt and pepper. When the eggs were lightly fried, they were flipped for a mere 20 seconds to seal the yolk without cooking it (you want to preserve the sauce!) and placed atop the rice and curry. A tablespoon of balsamic vinegar was added to the pan to deglaze it and to combine with any leftover onions and shoots, and then drizzled onto the eggs to give them a tangy kick. Very fast and very nice indeed.