I've been joking that I'm becoming a homesteader since we moved to Vermont. That is an (unintentional) insult to homesteaders everywhere. Preserving things during the...Read More
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.
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 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…
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.
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.