If you’ve read my previous post, you know I’ve been enjoying the healthy goodness of eggs without the trappings of fatty, salted meats. (I still do enjoy bacon in some cases, but that’s a post for another day!). I love my Sunday morning eggs and this weekend, I was in the mood to try cooking them a little differently than usual. Typically, I’ll scramble them and add whatever veggies I have on hand. Yesterday, I was in the mood for a runny yolk and wondered what would happen if I left the eggs whole, put the sliced veggies in the bowl and slide the whole thing into the pan to cook sunny side up.
I let the contents cook for a bit, then decided to turn it over once to reveal a lightly browned under side.
Next, I decided to quickly flip it back over to reveal a lovely over-easy yolk, with slightly blistered tomatoes and wilted spinach…I added two slices of spelt toast and I had a visually pleasing, tasty, nutritious, healthy breakfast, with just a few cracks of black pepper – nothing else.
Clean up was quick and easy – one bowl, one pan, one plate and cutlery, and my tummy and taste buds were satisfied for hours! I’ll bet you can do this in a larger pan with 6 to 8 eggs and then use a plate to flip it like a fritatta! The presentation would be beautiful!
Try it out – eggs without bacon – add whatever vegetables you have – be creative! And, if you can, please share your idea for your favourite egg dish in the comments below. I’m always looking for different ideas! Happy cooking, friends! Be well.