The culinary columnist and host of "La table des bons vivant" on Europe 1, Laurent Mariotte, gives to Anne Roumanoff's microphone in the program "Ca fait du bien", advice on how to cook your fried eggs well.

Whether you prefer your egg grilled or a light version, there is something for everyone!

In his book

Eat better all year round

, culinary columnist Laurent Mariotte reveals quick and healthy recipes.

Invited by Anne Roumanoff in the show

 It feels good

, he explains the importance of getting back to cooking rather than buying prepared meals.

And for that, he delivers a recipe that he describes as "very simple": the fried egg with a tomato drop. 

>> Find all of Anne Roumanoff's shows in replay and podcast here

For this recipe, Laurent Mariotte recommends either using tomatoes at the end of the season, or a tin of crushed tomatoes.

This is what he calls semi-cooking, that is to say, the fact of mixing fresh products like here the egg, and preserves, the crushed tomato, which will have to be decorated according to the tastes of each.

"You can brown the tomatoes with garlic or thyme, for example. You reduce them to have a full-bodied taste," he explains. 

The perfect cooking for a grilled egg

For cooking first of all, there is something for everyone, it depends on whether you prefer your fried or grilled egg.

For a grilled egg, Laurent Mariotte recommends cooking in olive oil, over high heat.

Don't forget to season the egg while cooking.

The egg should be seared for about three minutes. 

Fried egg light version

It is also possible not to add any oil when cooking the egg.

Laurent Mariotte gives us a secret that he himself learned from chef Bernard Loiseau: "You take a pan of boiling water, you put your plate on the pan and you break your eggs on this plate. You are going to have an egg in the pan. ultra-light dish ".

For this cooking, you will have to wait a little longer, about five to six minutes.

"The plate, very hot, will diffuse the heat and cook the egg," he explains. 

After cooking, add your tomato preparation.

You will not be disappointed, Laurent Mariotte assures us: "It's delicious because the tomato and the egg go very well!"

Ingredients 

  • An egg 

  • Damaged or canned tomatoes 

  • Thyme, garlic

  • Optional: olive oil 

The preparation 

Brown the tomatoes with garlic, thyme, salt and pepper 

Cook your egg either in olive oil or without for 3 to 6 minutes depending on the cooking method chosen. 

Season your egg 

Remove the egg from the heat and serve it with the tomato mixture