I’ve written before about eggs:
~ Why eggs contain the important vitamin K2 MK-4 when they’re from chickens raised on pasture, and
So, you know there are lots of reasons to eat eggs, other than that they’re cheap and delicious. And that anyone trying to tell you eggs are bad for you is misguided.
Today, we’re highlighting instead the versatility of the humble and delicious fried egg. Sure, fried eggs are great for breakfast and brunch. On top of some smoked-paprika home fries with vegetables (hmm, maybe I should give you that recipe) and with a side of greens or breakfast sausage, they’re one of my favorite things to eat.
It’s gotten me thinking: What wouldn’t be better with a fried egg or two on top? Probably most desserts. Fruit would be pretty weird. Um… I’m having trouble thinking of other examples.
Meats? Delicious. Rice dishes? Absorb the egg yolk — yum! Slow-cooked or lightly cooked vegetables? Yes. French fries, of course: cooked in beef fat and dipped in the broken yolk of an egg. A salad? Actually, yes. Pizza? Egg is a classic addition in Italy, as it is on meaty pasta dishes. Thai food? Very traditional to add a fried egg on top; my college cafeteria in Chiang Mai had a tray of them ready to toss on for 5 baht more. What about soup? Poach it right into the soup and break the yolk as you eat to thicken the broth.
In some of these cases, the egg might feel like overkill, but in many it’s a great addition. And you get some more good fat and vitamins in your meal, along with that extra quick-to-make deliciousness.
I took the classic caprese salad (tomato, mozzarella, basil) and added some fresh eggs from our house’s new chickens (check out those nice orange yolks!). So tasty. You can even make your own mozzarella if you’re feeling so compelled (instructions here).
Okay. I want your ideas. What else unexpected is made better with an egg on top? What else would be spectacularly weird?
Caprese Salad with Fried Eggs
- 1-2 eggs
- 2-3 fresh summer tomatoes (or more)
- mozzarella, fresh — as much as you’d like
- olive oil
- vinegar (balsamic, blueberry, raspberry, fig, apple cider, whatever)
1. Cut tomatoes in slices or wedges
2. Slice mozzarella.
3. Drizzle with olive oil and vinegar. Sprinkle on salt.
4. Fry eggs in butter, letting yolks stay runny if you like to. A tip: sprinkle a spoonful or two of water into the pan when the eggs are halfway cooked and cover immediately. Helps the whites cook fully and not burn. Take off the heat fairly soon after.
5. Add eggs to salad. Tear basil leaves on top and grate pepper over the whole thing. Serve immediately.