cracking eggs into things
After discovering that I had only 2 gigabytes of space left on my hard drive, I spent a small portion of my evening clearing out my photos folder. It became a little nostalgic, kind of like sorting through a box of prints with an old friend (“Awww remember that roast chicken we made in March? It was the best.”). I also noticed that I have many photos of leftover odds and ends in a pan, surrounding a fried egg or two. I usually heat whatever ingredients up in a pan, make little wells for the eggs, then put a lid on the whole thing for a few minutes. These are all great for breakfast, lunch, or dinner.
Most Recent Mash-Up
Yogurt mashed potatoes, lemony sauteed kale, garlic, cheddar cheese, paprika, eggs.
Char Siu Hash
Leftover char siu pork, onions, potatoes, eggs. It’s an Asian fusion brunch.
Eggs in Purgatory
Tomatoes, onion, garlic, oregano, eggs.
Eggs, by the way, are awesome. They’re an inexpensive source of complete protein, and contain every vitamin except Vitamin C. Yes, the yolks are high in cholesterol, so don’t go overboard if you have blood cholesterol issues. But the yolks are also where the fat-soluble vitamins are (A, D, E, and K). Trade-offs, ya know? Eggs also keep homemade mayonnaise from separating into oil and vinegar, and give ice cream that nice “chewiness” that I love so much.
