Tuesday, May 13, 2014
Kat in the Kitchen: Fried Egg Dressed Up
My to do list this week is endlessly long, which really is a stupid thing to vent about ... especially to someone with twelve kids. But I did. And I am now venting via the blog, which is also on yes side of the stupid or not spectrum. Anyway, that to do list is stressing me out so after a week of unscrewing the jar of Nutella my brother-in-law left, staring at the still sealed gold seal on top and screwing the lid back on, I finally caved and just ripped that seal off yesterday. Well 36 hours later, the jar may or may not be almost empty.
So. In the quest that I might eat some protein that is not coming from hazelnuts drowned in chocolate, I decided to take a few minutes and make myself eggs for lunch. To cover up the sad, but realistic, fact that I only had time to cook eggs, I decided to spruce those eggs up.
+ On one fried egg, I sprinkled one of my new obsessions, rice seasoning, on top. Delicious.
+ On the next, I put a drop of truffle oil (expensive, but it was left by my foodie brother-in-law who left the Nutella) in the hot olive oil before I cracked the egg open, and then I topped the egg with a few shakes of onion salt. Delicious again.
What's your favorite way to make a fried egg less hum drum? A toad in a hole? Or do you call it an egg in a basket? This hot sauce is excellent when we are talking scrambled eggs and breakfast burritos, but beware a tiny bit goes a long way.
I made David and Becca a ring egg in a basket for their engagement breakfast, ha! If you get engaged while living with us, you get that + heart shaped sausage and cranberry juice mimosa.