I’m an egg head. In fact I’m pretty sure I’m the biggest egg head in the world. Only, that is, if we take it to mean someone fanatically obsessed with eggs. I love the little buggers. A personal favorite breakfast is fried eggs, over easy. Sunny Side up is the only way to go! I used to fry my eggs in butter, simply because butter is another obsession (I just don’t want to be called a butter head) but lately, I’ve been using Extra Virgin Olive Oil instead. I love the flavor and don’t miss the extra calories that butter brings to the party. I just brush my skillet with a little evoo, heat it just right, and fry up one, two, seven, or twenty eggs.
Depends on how hungry I am.
Right at the end, I love to throw on some sliced grape or cherry tomatoes. My husband grows delicious little grape and tomatoes. This year he put out some yellow grape tomatoes and they’re outstanding. When I add the halved tomatoes to the pan with the egg(s), I drizzle a little extra evoo on them. Before plating, I hit everything with a little sea salt. If I’m in the mood for a walk to the herb bed, I’ll also snip some chives or parsley over the eggs.
Fresh. Delicious. Wholesome. What part of that isn’t eggs-ceptional?
By the way, do you know the difference between grape tomatoes and cherry tomatoes? I remember when the only miniature tomatoes were cherry tomatoes. My girls always called them “baby tomatoes” and I still slip up and refer to them this way sometimes. Grape tomatoes are more elongated than cherry tomatoes (hence the name). They also taste a little sweeter. They have thicker skin than cherry tomatoes and are lower in water content. For obvious reasons, this makes them more ideal for salads as well as for fixing with eggs as I did above.
Both are a Heavenly taste of summer right off the vine.
Egg Salad with a Different Kick
4 eggs, boiled
2 TBS mayonnaise
1 tsp sugar
1/2 tsp honey mustard
1/2 cup chopped yellow bell pepper
1/3 cup chopped sweet onion
Chop boiled eggs and combine with the chopped bell pepper and onion. Add mayo, sugar, and mustard and mix well. Serve on fresh bread or toast.
For a lot more egg love, check out Kitchen Daily’s 14 Egg Recipes for Breakfast.