I know this is very 2016, but I have recently come around to putting a fried egg on pretty much anything and calling it dinner. I’m not sure why I avoided this wonderful mom trick for so long, but you can pretty much cook anything, add a fried egg, and feel good about the fact that you’re serving your family something relatively low in fat and high in protein–mom win! Plus fried eggs make everything taste better–double mom win!
Before you start topping your meals with eggs, decide on the fat you’re going to use to fry your egg. I have three go-tos.
- Olive Oil (for when I’m feeling healthy)
- Butter (for when I’m not feeling healthy)
- Bacon fat (no explanation needed–YUM)
The Quick Method
Here’s my quick method for frying an egg. Heat fat over medium heat. Crack an egg into the fat and sprinkle with salt and pepper. When the white starts to set, flip the egg or let the egg cook all the way through without flipping. Carefully transfer from pan to plate. If it breaks open on the way, give it to the kid the least likely to complain.
Here are a few of my favorite things to put an egg on:
I know, I know it’s basic, millennial food that’s overpriced. But, it’s also good. Alas, avocado toast tops the list. To make the toast, toast your bread–either in butter in the frying pan you’ll use for your egg, or in the toaster. Top with mashed avocado, lemon juice, salt and pepper, red pepper flakes, and a drippy fried egg. If I’m feeling extra millennial-y, I also add arugula.
Psst. A kid-friendlier version of avocado toast is egg in a hole. Toast bread in butter on the stove. Cut a hole in the middle of the toast with a biscuit or cookie cutter and crack an egg in the hole. Cook until done.
Potato and veggie hash
Cut potatoes and any other veggie you like into same-ish sized pieces (I usually use squash, peppers, and onions). Toss with olive oil and salt and pepper. Roast in a 425 degree oven for about 25 – 30 minutes–until the potatoes are tender and brown and crispy on the outside. Serve with a fried egg on top. My kids eat this with copious amounts of catsup and a side of bacon.
Cook the ramen as usual. Remove from heat and crack an egg in the broth. Cover the egg with the hot noodles and let the egg poach for a minute or two. Pour into a bowl, break open the yolk and watch the broth turn into golden, thick goodness. Top with shredded American cheese for a “mac and cheese” version. Top with green onions and sesame seeds for a “dressed up” version.
What do you like to put an egg on?