Braised Ox Tongue with Chilli Fried Eggs

Braised Ox Tongue with Chilli Fried Eggs

Created by Brett Hobbs, Head Chef of Glovers Station.

Note: Overnight refrigeration required.


1 Day(s)



For 1 people

  • 1 Ox Tongue
  • 2 Eggs
  • 2 Slices of Toast
  • 1 Knob of Butter
  • 1 pinch(es) Chilli Flakes
  • 1 pinch(es) Salt and Pepper to taste
  • 1 handful(s) Seasonal Herbs
  • 1 pinch(es) Flowerdale Farm Microgreens

Adjust Quantity


  1. Cover the ox tongue with water in a pot and add any seasonal herbs you desire. Simmer on medium heat for 2-3 hours or until the tongue is soft like butter - every tongue will be different so use your best judgement. When the tongue is cooked strain all of the water out and skin the tongue. Once the skin is removed gently roll the tongue tightly with glad wrap into a circle shape and place in the fridge to set for a least 5 hours or overnight.
  2. Once the tongue has set unwrap the meat and slice into the thickness you desire, using approximatley three pieces per serving.
  3. Melt a knob of butter in a medium heat pan and cook the eggs to your liking, finishing with salt, pepper and chilli flakes.
  4. Place the ox tongue into an oven at 180 degrees for 2 minutes or until soft again. Once warmed season with salt and pepper, place on toast and finish with the chilli fried eggs. Serve with your favourite chutney or relish and Flowerdale Farm Microgreens.