Put an Egg on It
- Dec 4, 2016
- 2 min read
Bryce Shivers and Lisa Eversmith said it best: put a bird on it. In this case bird means egg, but close enough.
I honestly didn't really like eggs until a year and a half ago. I blame my freshman high school biology teacher for that one, but we won't go into detail. Well, clearly I've been missing out over the past decade and a half because eggs are great. But unlike me, you probably already new that.
Despite my love of cooking, 90% of the time I'm too exhausted to do much by the time I get home form work. So during the week I love adding a fried egg on top of sautéed greens, leftovers vegetables, toast or even brown rice.
Or, when I'm feeling oh-so-fancy on the weekends, I love making poached eggs. Oh-la-la! Equally good over greens or veggies. (And easier than it seems: let a wide, flat-bottomed pan of water come to a boil. Add a tablespoon or so of white vinegar. Swirl. Crack a room-temperature egg into small ramekin. Delicately lower egg into water. Turn off heat. Cover. Remove with slotted spoon in 4-5 minutes, once yolk is set.) More on poaching here.
Here are a few of my go-to dinners:
• Sauté kale (I prefer Tuscan kale, otherwise known as dinosaur or lacinato. The other variety is curly kale.) in olive oil, season with salt & pepper, top with fried or poached egg.
• Heat up brown rice (Trader Joe's microwavable version is great), sauté any vegetables you may have in sesame oil, top with fried egg and a dash of soy sauce and hint of Sriracha.
• Add an egg to leftover roasted or sautéd vegetables. Root vegetables are great this time of year, and asparagus is always a great option, too.
• Treat yourself to some really good bread and enjoy a simple breakfast for dinner (For great gluten-free bread in NYC: Le Pain Quotidien, Free Bread's Moxy Loaf (available at Agata & Valentina, occasionally Fresh Direct and directly from their site), By the Way Bakery for challah; For gluten-eaters: Orwashers Swiss Health, Spelt and Ciabatta are some of the best in NYC, IMO. And least I forget, Trader Joe's makes a great gluten-free cinnamon raisin loaf that freezes well too.
• When all else fails, create a frittata with any vegetables and cheese you may have on hand. Literally any combo is delicious (especially when cheese is involved), but here are some great go-tos:
Sautéed onions + potatoes + Munster cheese (very Alsatian!)
Mozzarella + tomato + fresh basil...or leftover pesto! (ciao, deliciousness!)
Brie + smoked salmon + chive (Mon Chéri, come to me!)
Avocado + cheddar + salsa (olé!)
Spinach + feta + olive tapenade (opa!)
Aside from busy week nights (and weekend brunches, and quick, light lunches, and pretty much any time of day) these types of meals are great when the holidays are approaching and/or I'm heading out of town and don't have much in the fridge.
What are some of your favorite egg dishes? Would love to hear!
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