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Tuesday, February 25, 2014

Back to Basics: Eggs over Easy


Breakfast is probably my favorite meal of the day. I could eat eggs, french toast, pancakes, and any other early-morning food at really any point in the day.

For me, eggs are only perfect if they are have a wonderfully runny yolk to mop up with toast. My grandmother and sister were infamous for hating runny eggs. I never quite understood the appeal of an egg over hard. Though my grandmother, stubborn as she was, never outgrew her distaste for runny yolks, I am so glad my sister and I have similar egg preferences now...it makes it so much easier to share when we go out for brunch!

These eggs, eggs over easy, are fried eggs that have been cooked on both sides, but still retain the perfect bright yellow soft yolk. Not only are these eggs a great way to start the day, they work perfectly on top of brown rice, greens, or in a sandwich for dinner.

I know it's a Tuesday. You're probably going to rush out the door on your way to work with just a cup of coffee and a banana in hand. I challenge you though to sit down one day this week and eat a real breakfast. Eating a real breakfast during the week, even though it only takes about 10 minutes, feels so luxurious, and the extra protein will keep you powering through those Excel and PowerPoint slides until lunchtime. 

Hope these spruce up your typical breakfast routine!

Eggs over Easy

1 tablespoon butter
1 egg

Over low heat, melt the butter in a small saucepan.  

When the butter begins to foam, crack the egg into the pan.

Cook over low heat until the whites become opaque.
When the whites are opaque, jiggle the pan to loosen the egg.  

Using a spatula, gently flip the egg over.  Cook the egg for 10 seconds.

After 10 seconds, serve the egg with toast.

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