I love traditional breakfast foods. They're fantastic--fatty, sweet and so, so bad for you. One of life's fantastic thrills is breakfast for dinner. Who doesn't love it? Waffles with the nightly news. Eggs and bacon on an evening patio.
But breakfast at breakfast time? Forget it. If it's a weekday, I have to go to work. And on the weekends I have other things to do. I like to get a good start on the day, get things done, and then luxuriate later, knowing I have nothing pressing in my mind's forgotten corners. Thus, a simple egg salad has become my weekend breakfast of choice. Easy, simple, and utterly delicious:
- Heat 1/2 tablespoon of high-quality olive oil to medium, medium high in a skillet with sloping sides
- While the pan is heating, set an egg on the counter where it won't roll away. Like other proteins, it helps if the egg is allowed to warm some after coming out of the fridge before going into the pan.
- Also, get a bowl, some greens, and something to cut the oil. I use capers and a bit of their brine, which I love, but you could use anything that will provide a little bite. Seriously, though, a teaspoon of capers with brine works so, so well, I would question whether or not to use anything else.
- Put the greens in the bowl, then fry the egg, about two minutes on each side.
- Note: the time you fry the egg will depend on preference. I like my yolk gelled, not firm, but not too runny. It allows some yolk to mix with the olive and brine and act as emulsifier, bringing the dressing together.
- When the egg is done, just slide it from the pan on top of the greens, letting the olive oil drain into the bowl also. Top with capers and brine and a little chopped parsley.
- Dig. In.
I really like this for breakfast because I can make it while the coffee brews, and the flavor combination of rich egg and olive oil combined with the fresh and bitter taste of the greens and the wonderful saltiness and brightness of the capers is amazing. Try it yourself next Saturday.