Back to the basics: Eggs

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One of the reasons I started this blog was to become a better cook...but before I get too overwhelmed I need to remember before chefs become chefs, they learned cooking basics. Like cooking with eggs, for example.

Eggs tend to be most peoples source for delicious and quick breakfasts - plus the right breakfast can jump start anyone's morning. The thing is... you can make SO many dishes out of eggs.

Here I go again... getting overwhelmed. Breathe...

Here is a quick and easy recipe I whipped up the other morning (1 serving):

  • 1 egg (sunny-side up)
  • 1 onion ring - thawed from frozen bag of onion rings or leftover... your choice.
  • Piece of wheat bread
  • 1 tbsp of butter for skillet
  • Salt and pepper to taste
  • 1 scoop of fresh salsa (on the side)
  • Crack an egg over a hot buttered skillet and salt/pepper to taste. 
  • Then place a thawed out onion ring next to the egg and cover skillet with lid. This way the egg and onion ring will cook from the top down.  I used a leftover onion ring from The Depot Tavern, but you can easily batter up a fresh one or use a frozen one in the same skillet as the egg. If you use a frozen onion ring make sure to thaw it out first!
  • Toast bread in a toaster or oven at 250 F. Make sure to butter both sides.
  • Once everything is cooked stack the onion ring on the toast first with the sunny side on top of the onion ring.  The first cut into the sunny-side up egg will moisten up the bread and onion ring with egg deliciousness. 

How eggcellent was that?


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