Fried eggs with pork and rye bread

Fried eggs with pork and rye bread Tired of dull fried eggs ? Pork and rye bread turn them into a very delicious dish with an intensely comforting flavor !
It's the perfect dinner for a beloved man or a happy Sunday breakfast for children.
It's originally called "Commissar" and is the dish of a really distinctive nature - not only delicious, but also elegant looking. Even its preparation gets very interesting !

Choose pork with small fat strips, for example a pork loin. While frying, the fat melts down and eggs get fried on it.
Rye bread plays a major role here - it should be flavorful and slightly sweet, so that it caramelizes and at the same time absorbs pork's fat and tomato's juice.
For the yolks: when cooking the fried eggs sunny side up, they are always covered with a thin whites film. However, before serving, gently pry the film off to make the fried eggs look more attractive.
  • 3-4 eggs
  • 2-3 small (1 large) tomatoes
  • 2 rye bread slices
  • 200 g pork loin
  • 3-4 green onions stems
  • 1-2 tbsp refined vegetable oil
  • salt, black pepper
Cut pork loin across the fibers as thin as possible.
(If you have it as steaks, cut each one into 3-4 pieces.)
Salt and pepper the cuts on both sides.
To make meat fibers more tender, pound the cuts out thoroughly with a meat tenderizer or rolling pin.
Cover them with a tidy bag to prevent tenderizer material from contacting with meat, so keeping it hygienic.
Cut each bread slice into 3 large pieces.
Cut 2-3 small tomatoes into wedges (in case you have a big one, roughly slice and cut in halves).
Chop 3-4 green onion stems.
Preheat a pan over medium heat, add 1-2 tbsp vegetable oil.
Fry the cuts on both sides until slightly golden brown (3-4 min per side).
Add the bread slices. They will absorb some fat from pork loin and become even more aromatic.
Fry on both sides for 1-2 min.
Add the tomatoes.
Fry until they are soft.
Carefully pour in 3-4 eggs, add 2 pinches of salt.

Cover with a lid and fry eggs sunny side up over low heat for about 10 minutes until the yolks are covered with a white film.
(Optionally, gently release yolks from the white covering film).
Sprinkle with the green onions and serve right in the pan.
Eat by dipping bread cuts into yolks.

Bon appetit !

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