Tuesday 10: Stuff To Put On Eggs


Oh, how I love an egg fried in sizzling hot coconut oil!

The edges crinkle and brown like ruffles, and in just three to four minutes, the yolk reaches the ideal consistency: no longer liquid, but not quite solid. It’s tender and flavorful and luscious.

But you know what makes something good even better? Good stuff on top.

In no particular order, here are 10 recommendations for stuff you can put on top of eggs. Whether you like ’em fried, scrambled, poached, or folded into an omelet, these toppings will ensure that your humble eggs become something special.



Chopped chives.
A generous sprinkle of dried chives, along with salt and pepper, adds a light, oniony kick without being overpowering.


Fresh parsley, crushed red pepper, extra-virgin olive oil.
Instant Italian flair! The bright, grassiness of the parsley is mellowed by the olive oil and gets a zing! from the red pepper.


Homemade mayo, finely minced dill pickles, a sprinkle of paprika.
Almost like deviled eggs, only more comforting ’cause they’re warm and luxurious. The contrast of the cool homemade mayo with the warm egg is the secret that makes it irresistible.


Chipotle peppers in adobo sauce.
Smokey, spicy goodness in a snap. Just mince a pepper with some of the adobo sauce until it forms a smooth paste and dollop on top of the eggs. You might add a slice of avocado to cool the heat.


Truffle salt.
Truffle salt feels indulgent and tastes like decadence. It’s a little pricey ($21.00 for this jar), but you use just a pinch at a time, and you’re worth it. Rich, mellow, earthy…


Sunshine Sauce.
The creamy nuttiness of the Sunshine Sauce sings against the backdrop of a simple egg. Sings!


Coconut aminos (or homemade substitute), Chinese five-spice powder.
Dig into the umami of a few drops of coconut aminos and a pinch of spicy-sweet five-spice powder. Bonus if you add sliced scallion greens.


Minced tomato, crumbled bacon.
Slice a strip of raw bacon into 1/4-inch pieces and cook until crisp, then toss with a little finely-minced tomato to make a relish that’s better than traditional bacon-and-eggs.


Garlic-infused ghee.
Warm a teaspoon or two of ghee in a saucepan, then add a crushed garlic clove and let it cook until mellow, about 5 minutes. Spoon over hot eggs and sprinkle with salt and pepper. Prepare to have your mind blown by the awesomeness. (This works with olive oil and coconut oil, too; just keep the heat low and let the fat and garlic relax together.)


Minced apples, cinnamon.
Finely mince a piece of apple, then sauté it in coconut oil or ghee until it’s tender, about 5 minutes. Sprinkle with a pinch of cinnamon and a pinch of salt, then spoon on top of hot eggs. You would not be remiss if you added crumbled bacon to this one, too.

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  • Wendy says:

    SALSA! And of course hot sauce (either one or both), I’m off it infuse some ghee with garlic. I’m getting tired of eggs lately. 🙂

    • big John says:

      My topping for eggs is more than a topping really, it is more of a mixture. I love to take left over spaghetti w/meat sauce and mash it or chop it up, then put it a hot skillet w/a little oil or butter get the spaghetti hot then pour in 3 or for beaten eggs and scramble the up till the eggs are done. Then put them on a plate and salt and pepper to taste, yum yum yum. I have many more ingredents I have put in eggs.

  • Jules says:

    I recently got garlic scapes at my farmer’s market- I sliced and sautéed some and put it on eggs with goat cheese (but it would be great without the cheese I’m sure).

  • Samantha says:

    Tomato paste / sauce + crushed red pepper … and maybe (if you’re naughty) some shaved parm.

  • aseafish says:

    It takes a wee bit of prep, but we love to simmer onions, celery, and garlic slices with a tomato or two until it’s all soft and thick.

    Sliced and sauteed fresh mushrooms are also a favorite here.

    • Jamie says:

      There’s an israeli dish like this: once the tomato base (with peppers, garlic, onions) is nice and thick and bubbling, crack your eggs right on top and let them cook sunny side up. Eat out of the pan. Amazing.

      • noblepower says:

        Do you say to eat it out of the pan because no one should be made to wait for plating? 😉 I am going to try this, it’s making me drool.

      • Jenn Faul says:

        Another simply delicious option. If you have made the Moraccan meatballs from the Well Fed cookbook, make extra sauce. Get that to a bubbling hot temperature stir, bubble again then crack eggs on top of that. By making extra sauce you get two flavorful meals with only one big prep!

  • christine says:

    today i’m having ‘devilled’ duck eggs from my daughter’s farm… sprinkled with green onion, pepper and a touch of sea salt

  • argus says:

    ajvar is the best… essentially its a roasted eggplant and pepper relish with some garlic and vinegar

  • Jess says:

    Full Fat Greek Yogurt and salsa!

  • Amanda says:

    My favorites toppings are salsa, guacamole or pesto! I love making huevos rancheros (minus the corn tortillas!) Although now that I’ve successfully made mayo (thanks to YOU!) I will have to try adding that to my eggs! Yum!!

  • Kara F. says:

    Great ideas! Definitely avocado, ham and salsa. I made some this morning and traditionally bring it to work, but it smelled so good and the traffic was so bad, I ate it in my car 🙂 Yummy (yet safe!) multitasking.

  • OK – #3 is how I eat it ALL the time! I swear, people are skeeved by pickles with a hot egg. But when you break the yolk? Its a BIT like heaven!

  • Aglaee says:

    I like my hard-boiled eggs with German mustard! 🙂

  • Lauren says:

    Your/Well Fed’s Chinese 5 spice stir fry sauce.

  • melephant says:

    Welcome back, Mel!
    I usually plop an entire can of sardines down on top of my eggs, and top that with an obscene amount of cracked pepper and hot sauce. Then mayo on top to cut the heat. Then shovel.

    • Renee says:

      Under the egg…fried in duck fat. On top…chimichurri. Just made a perfect batch of mayo (I say a little “thank you, Mel” every time) so will have to try the sardines or “deviled” egg idea this morning. I need my whites COMPLETELY cooked and my yolks runny, so I use the tip of a spoon or knife to move the whites around, then when they’re solid, flip the egg for a few seconds. Breakfast time right now!!

  • Nicole says:

    Eggs on top of diced and sauteed onion, beets, zucchini, and kale + a slice of fried tomato. YUMMMMM!!!!

  • Brooke says:

    Aleppo pepper. Yum!

  • mekaylah says:

    tony chachere’s creole seasoning! good on everything!

  • Denise says:

    Fried eggs have been rocking my face lately. Recently I stuck one on top of a turkey burger. If heaven had a taste, that would be it.

  • Lately I’ve gotten into the very hedonistic habit of whipping up a hollandaise sauce for one. I like to just use one egg yolk, then add the white to the two other eggs I’m poaching– no waste there. It is SO good, and compared with the pleasure, not much work! Bonus points for putting it all on top of greens from the garden!

  • Jake says:

    Sprinkle some dried dill on there….mmmmmm.

  • Bev says:

    Sliced or diced avocado (smushed if they are soft enough) on a plate with the eggs on top… Crumbled bacon on top… chipotle mayo (your recipe of course) for dipping with freshly cracked pepper & Himalayan rock salts… deeevine.

  • Katie says:

    Mole Verde! Whip up a batch on occasion during the weekly cook up and it is great on eggs, meat, etc.

  • Golduchi says:

    Grate a zucchini, saute in olive oil till soft and sweet, add your eggs… To die for!

  • Nancy says:

    Under poached or over-easy eggs, I love leftover yams (especially w/chipotle powder) or winter squash with arugula dressed in olive oil, sea salt and lots of cracked pepper.

  • Elisabeth says:

    *Salsa (red, green, mango, etc)
    *avocado chunks
    The above are good together as well.

    I also have a technique where I take a given veggie and sauté it in the pan with a fat of choice while the pan heats for the egg, when the veggie is nice and wilted/softened/caramelized, put it on a plate, fry my egg(s), then slide the done egg on top. (Or mix scrambled eggs in the pan with the veggie).
    *spinach, chard, kale, turnip etc.
    *Caramelized sweet onions
    *Shredded cabbage

    My final technique requires a bit of advance planning. I roast tomatoes with various veggies when they are ripe in the summer and then freeze the delicious results (spread very thinly in a gallon freezer bag). I can break off a big chunk, nuke it in the microwave oven while my eggs cook, and serve it all up. My favorite at the moment is roasted tomatoes, jalapeños, onions, garlic, and cilantro. Hot and yummy.

    Then one day I went really crazy and had the roasted tomatoes/chiles/onions with avocado chunks and sautéed cabbage. Utterly awesome.

    I’m excited to try some of your suggestions, but I would also love to see a list (or several) of non-egg containing breakfasts. We raise our own eggs, and it’s a bit of an ebb-n-flow over the year with the amount they lay. Additionally, I’d like some breakfasts that just aren’t eggs. When the girls are laying in the spring, one can get a bit egged out.

  • Cate B says:

    LOVE these =) And I love that you’ll be posting awesomeness on Tuesdays! yippee!

  • Terri says:

    Eggs W/chopped sweet potatos and onins.

  • Andrea says:

    1) Tomato, avocado and green chilies
    2) Walnut pesto, tomato and crumbled bacon
    3) fried egg with sauerkraut

  • On a weekday; definately with salsa, hot sauce and chopped avocado. On the weekends, though; with paprika and parsley saute’d in butter and a dollop of greek yogurt with garlic mixed into it.

  • Scrambled eggs with salad greens and balsamic vinaigrette (basically olive oil, balsamic and salt/pepper) on the side.

  • Ooooooh, I gotta try that garlic ghee thing this weekend!!! Thanks for all the ideas, I love eggs for b-fast, but they truly become boring over time when using the same way of preparation..: 🙂

  • Kat says:

    Definitely balsamic vinegar, mustard and approved hot sauces! So weird, but I love it!

  • Jess D says:

    Avocado, sauteed mushrooms and salsa. MMM!

  • Deborah says:

    I just started the Paleo solution for autoimmunity and I can not have eggs. I would like to try the meatball recipes in the Well Fed cook book and need a substitute for eggs. Help!!

    • Mel says:

      Hey, Deborah. For the meatball recipes (and the eggplant strata) in Well Fed, just omit the eggs. They’ll work just fine. Adding the egg to the meatballs makes them slightly more tender, but they’ll taste great without the egg. If you want to make the texture a little softer, you can add 1/4 to 1/2 cup almond flour, but it’s not necessary — and that makes them questionable for Whole30 compliance. My advice is to just skip the egg.

  • gogo says:

    Salt and sauteed spinach are my current favorites, but I am going to try the garlic ghee, that sounds so good!

  • Cara says:

    Hummus and eggs is fantastic! Or better yet, I make a sauce by mixing hummus with some dijon mustard and thinning it out with water. Amazing.

  • Alisha says:

    Definitely read this as “things to put eggs on” which I was super excited about because I put eggs on everything. This is just as good! I like carrot-kraut on mine with ginger and lots of black pepper.

  • Michelle says:

    The best new egg thing I tried… diced prosciutto, mushrooms, black olives, rosemary, and kale with a nice duck egg on top. “poached” in a microwave at work.

    To Die For.

    And if it’s not mentioned – zucchini and eggs are an amazing combo too – I’ve made zucchini noodles into a nest to hold the egg. YUM

  • Pam W says:

    Fresh basil and avocado slices.

  • Amy says:

    A bar local to me serves locally raised beef burgers with horseradish cheddar, on which you can add a fried runny egg and/or sticky spicy bacon (does use sugar, worth it). I’m going to start getting them w/o the bun because who needs it? The combo of juicy beef, rich yolk and sweet heat is amazing.

    I want to make all the suggestions here, I feel a brunch coming on!

  • Mel says:

    So many tasty ideas here… thanks for sharing, everyone. Keep ’em coming!

    • Jill says:

      I have been looking for chipotle peppers in adobe sauce that doesn’t have sugar added where o where is it miss Mel?

  • MindyK says:

    I fry one slice of nitrate-free bacon, and when it’s done dump the eggs into the bacon fat. Top with Penzey’s Greek seasoning and cook ’til done (I scramble, but it would work fried, too).

    My alternate choice is salsa.

  • Carmen says:

    Have you tried soy sauce on a fried egg with a dash of sriracha? Serve over hot steamed jasmine rice – DELISH

  • Tianna says:

    You convinced me…I need to try truffle salt.

  • Bobbi says:

    love love love this post!!!! Except I have a bad habit of breaking the eggs! 🙁

  • Kim H. says:

    Sautéed asparagus is my favorite at the moment.

  • Jamie says:

    Bib Bim Bap: no rice. Involves sauteed greens with garlic, thinly sliced steak, kimchi, a dash of sesame oil, with a fried runny egg on top. Holy crap, so good.

  • Jamie says:

    Bib Bim Bap: no rice. Involves sauteed greens with garlic, thinly sliced steak, kimchi, a dash of sesame oil, with a fried runny egg on top. Holy crap, so good. Don’t forget the siracha!

  • Iris says:

    I scramble my eggs with a little bit of coconut milk, thrown in some diced pear, and top with salt. It’s so good.

  • Micki says:

    I love truffle oil and a sprinkle of herbes de provence on either scramble or fried eggs. My second favorite is Kalua Pig fried in coconut oil, nice and crispy, but only with fried eggs.

  • Kim says:

    Kale sauteed with onion and bacon-fried egg goes on top! Yum!

  • walker says:

    On a whim I threw slivered almonds on my eggs with a bit of salsa – I think I just discovered a paleo sub for tortilla strips!

  • Kevin says:

    Cumin + Cayenne and a little S & P are my favorite.

    I’m definitely a fan of these top 10 lists!

  • Mariah B says:

    Sweet potato chunks fried in bacon grease with red onion slices, added to US Wellness Meats pork sausage. The best topping for over-easy eggs ever!!

  • Nicole says:

    Just fried an egg with some Well Fed Chocolate Chili after dancing with “Cindy” today…yum

  • Becky says:

    you talked me into ordering the truffle salt – two of my favorite items mixed together has to be great!

  • Tina says:

    Pesto or Mexican-style red salsa are some of my faves. Gonna have to try that truffle salt, though!

  • Maire says:

    Fried egg sitting on top of sauteed sweet potato, onion and sausage then get the whole thing swimming in a ladle full of green chile. I like salsa on scrambled eggs but green chile on fried eggs is the bomb!

  • Amanda says:

    Cumin and salt, and a drizzle of the best EVOO you can afford 🙂

  • Kelsey says:

    Penzey Spices “sunny paris” is amazing on eggs!

  • Tim says:

    creme fraiche!

  • Mary says:

    Not on top of, but mixed in: Methi leaves. This is the plant that grows from fenugreek seeds. You can get a box of dried methi leaves at an indian grocer. Just smell the box and you’ll know you are in for something good. Mix them in as you scramble some eggs and you’ll wonder why everyone doesn’t know about this. Yum.

  • anita menon says:

    Why do you have ghee in your diet when it is a form of diary?

  • Tianna says:

    Because ghee is clarified butter, which means that the problematic proteins have been removed and you’re actually left with a very healthy food, which is even approved of by the creators of whole 30, Dallas and Melissa Hartwig. A lot of people make the exception for ghee.

  • jenninnorway says:

    Homemade mayo and wasabi. Tasty and clears your sinuses, too. Try it!

  • Caroline says:

    * chiffoned basil & drizzle of truffle oil

    * Sprinkle of dukkah made with almonds & pistachios

    * Guacamole & cilantro

    * Sautéed tatsoi with coconut aminos, ginger, sesame

    * Thai hot sauce!

  • Lauren says:

    I would love to try that truffle salt, but that indulgence will have to wait until next week!

  • Delphine says:

    I LOVE this. So many good ideas.

    If I could add one: I just discovered harissa, ghee and salt on top of a fried egg.

  • Brenn says:

    Hollandaise! I use Julia Child’s recipe in The Art of French Cooking. Is amazing on… everything?

  • Renee says:

    Today’s breakfast: salmon cake, topped with sautéed spinach, topped with egg fried in duck fat, and a dollop of cumin lime mayo. So, so good.

  • Andrea says:

    Zatar. Either sprinkled on top or mixed into scrambled eggs as they’re cooking.

  • Nancy says:

    I love eggs on top or under of so many things…sauteed chard and mushrooms with fried eggs on top, sauteed brussel sprouts in bacon fat then throw some eggs in the pan and fry ’em up, piparrada, a Basque specialty, is another great dish.

  • Steve says:

    Salsa is a favorite of mine, also mushrooms. Favorite combo of mine is to cook bacon and set aside, then put a couple mushrooms chopped up in the pan and get them going then add eggs. Works so good it makes up a couple breakfasts a week.

  • AKM says:

    Good ideas! I’m always looking for ways to switch it up with my fried eggs. Lately I’ve been sauteeing a tiny bit of salami in coconut oil, adding tons of kale, and plating it with a squeeze of fresh lemon, topped with my eggs. Heaven!

    (Actually, is salami even paleo, or is it considered to be too processed? I use a good-quality locally-made one, and I don’t eat much of it. It’s more for a bit of flavor.)

    Also, I can’t figure out what coconut aminos are. I’m thinking it’s like Bragg’s, or a soy sauce substitute made from, well, coconut? I don’t think my health food store has it. 🙁

  • Judy says:

    favorite stuff to put on eggs?
    Chevre, Kimchee, bacon, serranos…
    I have a 4″ skillet, I’ll pop some chopped bacon in… as soon you flip the bacon, toss in an egg (or two if they’re small) – sprinkle some chopped serrano peppers on top before you flip the egg… yum!

  • Cristina says:

    I LOOOOOOOVE eggs on top of chili with a slice of avocado!!! I’ve been eating it for bfast on top of your chocolate chili! HEAVEN!!!

  • Joe says:

    Highland Foods Maple Pepper with Habanero. A nice little kick.

  • I keep it simple–sliced avocado and sea salt! And fresh pepper. I don’t like when things like salsa make the eggs colder. =( I like to keep them warm as long as possible!

  • Amanda says:

    I love my eggs over hard with guacamole and a dash of hot sauce.

  • ann says:

    Just made scrambled eggs topped with my homemade creamy potato soup. I scramble the eggs with some spicy sausage. Put that on a slice of toast, ladled the soup on top and sprinkled with grated 4-cheese pizza blend. For a garnish, sliced green onions, hot sauce. You can omit the toast. Delicious and filling.

  • Kathleen Kastner says:

    So I made Doro Wat last week – had leftover sauce that I’m planning top my eggs with in the morning – my mouth is watering just thinking about it!

  • Janice says:

    New to this eating style …but enjoying …for eggs..i throw in and sauté a variety of vegies but add chestnuts…love them..then put egg on top..if the vegies are left over..often add lettuce with soft boiled eggs.

  • sonya says:

    I always send friends to your blog when they are starting down the dino chow path. Today I sent this link to a friend and it reminded me of this article a chef buddy of mine posted: http://www.epicurious.com/expert-advice/eggs-acid-vinegar-lime-juice-article

    So, maybe lime with that truffle salt would be a most excellent combination, too.

  • Lizard Sauce is not on the list? TRAVESTY!!

  • Niveen says:

    My favorite topping for eggs would be some coconut oil with
    Cinnamon sprinkles all around the eggs