Raise a Humble Boiled Egg With Flavorful Sauces
Most egg dishes seem at least a little glamorous. Soufflé omelettes, croque madam, salmon frittatas and hefty foil-wrapped BECs are breakfasts that will make you feel like the tough guy in the room. Anyway, cooler than that kid with the always wet boiled eggs in the bag. Boiled eggs are modest, but I’ll be damned if they can’t be embellished too. Make a breakfast of boiled eggs absolutely delicious with the addition of sauces.
Other egg dishes are usually mixed with cheese or vegetables, placed between breads, or topped with jerky to take their rightful place on the breakfast table, and boiled eggs deserve stellar treatment too. Most of us will push young children away to be the first to feast on stuffed eggs , as a bit of mayonnaise and seasoning in the yolk can make all the difference. The universe of failures takes another step forward. With the vast variety of dipping sauces on this planet, you can have a different flavor profile for every breakfast this month.
I know there’s a fine line between gravy and gravy, but we’re talking about gravy here. They are more substantial and less runny, a thick mixture that sits in a mound rather than a puddle. If you’re mixing, mashing, or chopping fruits or vegetables into putty, that’s dipping. If you take a crisp or a torn piece of bread and scoop it up with your mouthful, it’s a dip. The beauty of the sauce is that the perfect accompaniment to your tastiest boiled egg is…your favorite sauce! If you love guacamole, use it. Jalapeno hummus? In all senses! Babaganoush, salsa, raita, french onion sauce? Use it (and maybe even think about chips and scrambled eggs later).
Simply take a couple of heaping tablespoons of your chosen sauce and spoon it onto your plate with the back of a spoon. Divide the boiled egg in half or quarters and toss them into the new flavored dressing. Be the badass at the boiled egg and combine your sauces. Spread spicy joug on a plate, place a broken boiled egg on top and drizzle it all over with a spoonful of cooling raita. What was once a small, insipid snack has now become an enviable egg dish. (Add a few toasts and Eggs Benedict might get upset.)
You can even make it portable. Part of what puts a hard-boiled egg in the “boring” category is that it’s easy to travel to work with. An undecorated, damp and tasteless boiled working egg is the least exciting egg. Change that by taking a dip with you. If you love store-bought sauce, it’s already packaged and ready to serve. Homemade sauce can be carried around in a small Tupperware. When you get to work, cut the egg in half (because you always have to travel with a knife ) and lay it out. I suppose you can also break the egg with your hands and a ladle, but a knife will help. If you’re careful about the sauce you choose, this is an easy way to add fibrous vegetables and nutrients. Babaganoush is basically mashed eggplant, while the salsa is filled with tomatoes, peppers, and onions. The healthy addition of plant matter can keep you feeling full longer (at least until you take a break and buy some pita chips for any leftover dip).