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Bloodshot Fried Eggs with Witch Fingers

Bloodshot Fried Eggs with Witch Fingers
PREP TIME
15 min
COOK TIME
10 min
YIELDS
4 servings

It’s best to serve the witch fingers the day they are baked and you can serve any remaining witch fingers for a snack with dip.

Courtesy of Amanda Riva of The Hot Plate.

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Ingredients

Bloodshot Fried Eggs

2
Tbsp butter
8
eggs
¼
tsp each salt and freshly ground pepper
¼
cup ketchup
1
Tbsp Sriracha sauce

Witch Fingers

1
lb(s) pizza dough
1
egg, lightly beaten
24
almonds or shelled pistachios
white or black sesame seeds
coarse salt
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Directions

Step 1

Cooking in batches, heat butter in a large non-stick skillet set over medium-low heat. Add eggs and cook for 2 to 3 minutes for sunny-side up eggs or to preferred doneness. Season eggs with salt and pepper.

Step 2

Meanwhile, mix ketchup with Sriracha. Spoon into resealable bag; snip corner. Pipe on cooked egg white to resemble blood shot eyes. Serve eggs with 4 to 5 witch fingers and any remaining of the ketchup.

Step 3

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Divide dough into 24 equal pieces. Roll each into about 4.5-inch (12 cm) “gnarly witch fingers”. Arrange on prepared pan. Let stand for 10 to 15 minutes or until puff slightly.

Step 4

Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife. Whisk egg with 1 Tbsp (15 mL) until combined. Brush fingers with egg wash. Press a nut on tip of each to look like a fingernail. Sprinkle evenly with sesame seeds and salt to taste.

Step 5

Bake for 10 to 12 minutes, or until golden brown.

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