There is a certain age when you can start feeding babies eggs. I know there is because my mother never let me forget it. She was so excited to feed them to me that when I spit them across the room she thought it was a fluke. She didn’t believe it when scrambled eggs hit the wall, the sink and the stove. She was baffled by poached eggs falling to the floor and she finally gave up when I opened my mouth and let a perfect bite fall between my legs.
From the texture to the smell, I hated eggs. Hated them and then I got to college. With little to eat, I ordered omelets with everything (minus the egg of course). One day the short order cook got the best of me. She made me an omelet packed with ham and cheese.
Eggs and I have grown in the last six years. I have moved from omelets to scrambles. I have started to like strata, frittata and Spanish tortillas. What I never believed I would be obsessed with are runny yolks and then I met Ares. When he cooked me breakfast, I was skeptical. I dipped my crusty toast into a puddle of bright yellow yolk and I didn’t like it.
But then I tasted it again. I sprinkled on some salt and pepper, let the yolk soak into the bread and my newest delight was born.
Eggs are not only cheap, but they’re versatile. They make using up leftovers simple and with a fried egg over easy, any breakfast becomes a delight. I had some pasta sauce left in the fridge, thick with ground beef and minced vegetables. I warmed up the sauce, toasted a slice of bread and topped it with a fried egg. How could something so decadent be so quick? I don’t know, but I’m not complaining.
Eggs Over Easy on toast
1 tsp olive oil
Salt and Pepper to taste
1 slice bread, toasted
¼ cup marinara with meat (optional)
Heat olive oil in a small fry pan. Drop in egg and allow white to firm (about 30 seconds). Flip egg and season with salt and pepper. Allow opposite side to firm slightly.
Spoon marinara on top of bread and top with egg. Recipe in print-friendly format