Fry Herbs and Spices in Eggs
As a food writer and breakfast buffet (not at breakfast time), I ate a lot of eggs. I don’t know there’s a cooking that I don’t like, but a sunny-sided egg fried in olive oil until crisp is very high on my list. I didn’t think there was anything that could be improved on this method until I read about frying Melissa Clarke’s greens in proteins at Food52.
This is clearly a brilliant move, but why stop with herbs? You can fry anything in protein, and the most boring part of the eggs will be more interesting. Just this morning I tasted sage and scrambled eggs, bagel and crispy jalapeno eggs (French’s gave the pepper crispy onions), and all three – pictured above and below – made me very happy.
The method is simple. Heat two tablespoons of olive oil in a skillet until very hot, shimmery and almost smoking. If using herbs, add them to the skillet and let them brown a little, then crack the egg right on top. Add some more herbs to the uncured proteins, if desired. If you are adding non-herbal foods , break the egg first, then sprinkle or add seasonings, fried vegetable slices, or bacon slices to the protein. (Be careful, these things are splattered.) Spoon the hot butter over the whites until they are completely solid, transfer to a plate and sprinkle with salt.
Upgrading the game to fried eggs | Food52