fried egg

meatless monday: broccoli fritters with spinach and fried egg

image2(6)Some of you know that one of my favorite bloggers is Deb Perelman of smitten kitchen. Alex and I got the chance to meet her a little over two years ago at a book signing at Manuel’s Tavern in Atlanta, and I was taken aback at how down to earth and cool she was. I was almost a little worried to meet her since I’d been reading her blog religiously; some people say to never meet your heroes so you won’t be disappointed. I can certainly say that I wasn’t disappointed and that I was so glad that I got to chat with her for just a few minutes as she signed my cookbook.

Deb recently re-posted a recipe for broccoli parmesan fritters on her Facebook page, and I felt like she must have read my mind (or refrigerator). I almost always order the broccoli from our CSA, and I almost always roast it up as a side dish. Why not make it the main event on Meatless Monday?

Deb’s description of her broccoli-dense fritters with a little dose of flour and parmesan was so appealing to me that I knew I had to make the little discs of goodness. I added a little more garlic and parmesan, but mostly because I always add more garlic to recipes because we like it so much. Other than that, I followed the recipe exactly, and I was so happy to do so. I set three fritters on a bed of lightly dressed greens (olive oil & balsamic) for each plate, then topped both plates with a fried egg for protein and deliciousness.

Deb’s recipe is here for your viewing pleasure. Check out her other great stuff, too!

meatless monday: huevos rancheros with sweet potato cakes

FullSizeRender(1)I”ll be honest: I don’t know how, after almost two years of blogging, that neither Alex nor I have done huevos rancheros for Meatless Monday. It’s one of the meatiest meatless meals around! With beans and fried eggs, do you really need chorizo, stewed pork, or chicken? The richness of the egg and robust flavor and texture of the beans provide plenty of protein here, and the sweet potato is a fiber-filled, plant-based carb to round out the meal. Mine disappeared in record time tonight.

I’ve written my recipe to be pretty spicy, so if you’re not into lots of heat in your beans, cut out the cayenne pepper. The natural sweetness of the sweet potato, however, nicely balances the spicy beans. The egg yolk does its part, too. If like me, you like a runny yolk, do that. If you’re not like me, and you like a firm yolk, cook your eggs a little longer. Make it your dish.

Huevos Rancheros with Sweet Potato Cakes

Serves 2; double or triple to accommodate your table

1 medium sweet potato

1 15 oz. can black beans

2 green onions

4 eggs

1/4 cup all purpose flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

1/4 tsp. chili powder

1 Tbsp. olive oil

2 Tbsp. butter, separated

salt and pepper

Heat the oven to 400 F. Wrap the sweet potato in aluminum foil and roast in the oven for one hour. Take it out of the oven and set it aside.

In a small pot, heat the olive oil over medium heat. Thinly slice the green onions, disposing of the bulbs at the bottom. Add half of the green onions to the olive oil, stir, then add the cayenne, chili powder, onion powder, garlic powder, 1/2 tsp. salt, and a few grinds of black pepper. Next, add the black beans, stir, and bring to a simmer.

Go back to the sweet potato. Unwrap the foil and remove the skin of the potato. Dump the flesh of the sweet potato in a small mixing bowl and add 1/8 cup flour (reserve the other 1/8), half of the reserved green onion, 1/2 tsp. salt, and a few grinds of black pepper. Stir to combine. Form four patties from the sweet potato mixture and coat with the remaining flour. Heat 1 Tbsp. butter in a large, flat-bottomed pan. Cook the sweet potato cakes for about 3 minutes on each side, then set aside.

Next, go ahead and begin plating–you’ll want to fry the eggs at the last minute. In two wide bowls, divide the black beans. Stack two sweet potato cakes at the 12 o’clock marker on your bowls.

Heat the remaining butter in another pan over medium heat. In two small bowls, crack two eggs each, being careful not to crack the yolks. You’ll cook two at a time, so when the butter is melted, add one egg bowl (two eggs) to the butter. Top with salt and pepper (chili powder optional), then place a lid on the pan. Cook your eggs to your desired doneness, then slide the two eggs out of the pan and onto your beans. Repeat with the other two eggs. Top each bowl with the remaining green onions. Enjoy!

meatless monday: spicy brown rice with avocado and fried egg


After spotting this recipe in Bon Appetit a couple of weeks ago, I’ve been dying to try it for a Meatless Monday. It contains so many of my favorite ingredients–how could I not give it a whirl?

The only real difference in my attempt was the addition of cashews for crunch, and I’m fully behind this last minute decision. I think this rice bowl would be great as a breakfast, lunch, or a dinner. Who doesn’t love a fried egg on top of a bowl of warm goodness, especially on a chilly evening like tonight?

The Sriracha is optional if you’re not into heat, but I love the stuff, so I added a good bit to my bowl. Enjoy!

Spicy Brown Rice with Avocado and Fried Egg

Serves 2

2 cups cooked brown rice

4 green onions, chopped

1 Tbsp. sesame oil

1 tsp. red wine vinegar

1 avocado, pitted, peeled, and sliced

1/4 cup cashews, chopped

1 Tbsp. canola oil

2 eggs

salt and pepper

Sriracha hot sauce (optional)

Heat sesame oil in a large, round-bottomed pan over medium-high heat. Toss in the rice, chopped green onions, 1/2 teaspoon of salt and a few grinds of black pepper. Stir to coat the rice mixture in the oil, then flatten out the top of the rice and let cook for 2 minutes. After the two minutes are up, stir, flatten out the top, then let cook for 2 more minutes. Divide the rice between two bowls and divide the vinegar between each bowl and toss. Top with cashews and avocado.

In a flat bottomed pan, heat the canola oil, 1/4 teaspoon salt and a few grinds of black pepper over high heat. Crack the two eggs into the oil, then cover for 2 minutes. Take off the lid, top with a small sprinkle of salt and pepper, then slide one fried egg on top of each rice bowl. Squirt your desired amount of Sriracha onto each bowl and serve.

meatless monday: “birdless nest” with crispy rice, braised collards with a garlic soy vinegar sauce, shiitake mushrooms, cashews, fried egg

So much flavor.

So much flavor.

So, I was in Athens on Saturday. I checked instagram and saw that Hugh was in town at Five and Ten. We didn’t get reservations and didn’t get to go, but my mind went back to a delicious brunch I enjoyed at ESS on the day after my birthday. His “Farm Egg” with a fried egg, crispy rice, greens, and pork belly. It was delicious and I thought I would pay homage to one of my favorite people to internet stalk.

Of course, I couldn’t do pork belly to flavor and add extra protein to the dish so I had to make some moves of my own. I took the the flavors of Asia with fantastic results.

I started this meal with cooking the rice, which this time was part brown basmati and part long grain white with a little quinoa. Cooking the normal way first (boiling water, adding the rice, bringing back to boil, simmering until the water is gone (about 15 minutes)) and then frying it in canola oil to make it crispy. After boiling, remove the rice from the pan and stir to allow it cool. Heat a pan with enough oil to cover the rice over medium heat. Add the rice in spoonfuls and even out. DO NOT STIR. Allow to fry until the popping slows. Remove from the oil and drain. It’s that easy!

While the rice is boiling, its time to cook your collards. You’ll need:

3 tbsp olive oil
1 large shallot, minced
5 cloves garlic, pressed
1/4 cup cider vinegar
3 tsp soy sauce
1/2 cup water
Red Pepper Flake
Salt and Pepper

Clean the collards and pull until the pieces are about bite sized. Heat a pan with the olive oil and add the shallot and garlic until both have color. Add the collards and allow to saute until they wilt. Add the liquids and spices and stir. Allow the liquids to boil and cover for about 10 minutes, stirring occasionally.

At the 10 minute mark, your rice should be ready to rest and you can then get your mushrooms ready. Cut the shiitakes into strips and add directly into the collards and stir. Keep the braise going for a couple of minutes and then add 1/4 cup of cashews to the pan and stir. Keep simmering for five minutes.

While the rice is frying and the collards, shrooms, and cashews are simmering, fry your eggs. In a non-stick pan, melt 1 tbsp butter PER EGG over medium heat. Once the butter begins to bubble slowly crack the egg into the pan and let it set. Reduce the heat to medium low and allow to slowly cook through, covering shortly to lightly cook the top.

Assemble the dish with rice on the bottom, collard mix, and then the pretty egg.

Feel free to make the collards and mushrooms however you like, but the soy and vinegar really work well. Shiitakes are your best bet for that route because they will compliment the dish and complement the soy. Add meat if you must, but it doesn’t need it!

Happy Monday!


tasty tuesday: okra and country ham risotto, blackened chicken cutlets, fried egg, bacon garlic oil



Sometimes you are just inspired. Sometimes the right ideas come along and force you into a dish that you might say is the best thing you’ve ever made, and among the best things you’ve ever had. Sometimes the right advice hits you at the right time.

I have to thank Hugh Acheson, 29 South, and esquire for their recipes tips and inspiration for tonight’s food.

Since the first time I made risotto, I wanted to make it better. Since I had a wonderful carbonara with a duck egg, I wanted a similar taste, ever since I read I had been frying eggs wrong, I had to prove myself. Wins all around.

I also wanted to feed my dear friends Tim and Amanda before they left my beloved Macon.

So, I made this lovely risotto and chicken meal that knocked my socks off.

I started with cutting everything our for my Hugh inspired risotto:

Take a taste or two, you've earned it.

Take a taste or two, you’ve earned it.

I tweaked his recipe for country ham, okra and boiled peanut risotto to include rosemary and, sadly, remove the peanuts. Other than that, I followed his recipe to the letter so, out of deference, I will not post it here.

But I will show you that it started out like this:

Like butta

Like butta

While that was cooking I started my personal invention, bacon garlic oil. Taking three strips of thick sliced bacon, start rendering the fat:

It makes everything better...

It makes everything better…

And cook it for about 5 minutes, until most of the fat is gone. Once the pan has a a good layer of grease you are ready for the next step. Peal three cloves of garlic and then fry the garlic in the bacon grease. This will take about 10 mins, until brown on all sides:

You heard me.

You heard me.

Once the garlic is soft, strain the grease into a food processor with 1/4 cup of olive oil. Add the garlic and pulse until it is smooth and set aside in a microwavable bowl.

Now that is done, it is time the sauté the chicken cutlets. The key to the cutlet is the cut. Using a boneless breast, start at the fatter neck end and cut from the top corner toward the middle on the diagonal. One breast should net four good cutlets following this course. Pound the cutlets to tenderize and coat them in olive oil. I used a pre-made blackening seasoning packet as a short cut, but it is essentially a spicy rub with salt, pepper, paprika, cayenne, and chili powder. Cook over medium high heat for about 2 mins per side, until cooked throughout, but still tender. It should squish a little bit.

Now that you have your chicken, it’s time for an egg!

I fried one egg per plate in butter in a non-stick pan. Over medium low heat, slowly crack the egg so it doesn’t spread all over the pan. Once all three are down, cover for about 4 mins so the tops cook, but the yolks stay runny. If you keep the heat low, the egg will cook perfectly, but not burn or even brown on the bottom.

Since you have been stirring and watching your risotto, it is now time to finish it off and plate. Add the risotto to a pasta bowl, then top with two of your cutlets. Place the egg and drizzle with the bacon garlic oil. I topped it with some parsley from Bungalow garden and shared with my dear friends.

This meal was divine. I highly recommend.

Bacon garlic oil:

3 strips thick sliced bacon, fat rendered
3 cloves garlic
1/4 cup olive oil

Meal was served with Honeycrisp Apple Wheat Shock Top and finished with Sandeman Tawny Port. Cheers.

meatless monday: portabella and fried egg sandwiches with yucas fritas- jam

Savory goodness.

Savory goodness.

I was sitting in the spa at Old Edwards Inn, completely relaxed after a nice shower and steam, lounging in my robe and slippers, and decided to thumb through the magazines. I saw the most excellent looking sandwich on the cover of Bon Appetit and I had to have it. It contained a fried egg with bacon on grilled bread. It looked amazing. I figured I could make something good around the same concept for a dinner sized, meatless sandwich and as luck would have it, I was right. I am not saying this is better than the bacon version, that’s crazy and against the Swanson doctrine, but for a meatless monday, this one was savory enough to make you not crave the bacon or another smokey meat (though smoked salmon would work great with it).

I started by reconfiguring the main and went with a baby portabella, sautéed with caramelized onions and garlic. I got them to where they were nice and sweated and then put them aside.

If you have this in your recipe, you've already won at cooking.

If you have this in your recipe, you’ve already won at cooking.

I had to change up the crunch and acid of the dish as well. The original called for pickled spring onion, but my store was out. I switched it up and went traditional with cucumbers. A mason jar, some salt, half a cuke, and red wine and cider vinegar. Nothing wrong with that.

Brine, baby, brine!!

Brine, baby, brine!!

To replace the mayonnaise that the original recipe called for, I made an impromptu sandwich spread with nonfat Greek yogurt, lemon juice, olive oil, red wine vinegar and sriracha. I made this ahead and set it aside.

Next, you must have a good fried egg. I used a large, flat-bottomed pan (the same one I used for the shrooms) got it hot before adding 2 tbls butter. Once the butter is melted, you’ll want to give the eggs a like crack and open them very slowly very close to the pan– you want the bottom to start cooking as soon as they hit the pan so the stay confined. You want the yolks to stay intact and stay runny! A runny yolk is a wonderful thing and if you are afraid of it, I’m telling you now, you are missing out on the true rich flavor of an egg if you aren’t eating them this way.

Keep them time, even at the cost of your finger tips.

Keep them tight, even at the cost of your finger tips.

For the bread, I used a fresh sourdough cut into reasonably thick slices and brushed one side each with a mixture of olive oil, garlic, and butter. Using a pastry brush, generous coat one side and place it on a hot grill pan. Keep it that side down about 2 mins and brush the other side and flip. Once the bread has reached a good crispness, take off the grill and start making the sandwich.

Add your yogurt sauce to both slices of the bread and then on one side your shroom mix and then your egg.

Almost there.

Almost there.

You should always have green on the dish, and this sandwich comes with some nice arugula (or as our across the pond friends say, rocket). Someone once said you should never serve and undressed green on a hot sandwich, and I agree. I tossed the arugula in the leftover oil and garlic before adding it on and topping with three of the pickles. Cut it in half of the yolk runs down the sandwich, and you have a winner!

For a side, I wanted something crunchy, but not potato or sweet potato. I remembered a great dish I would get in Athens called Yucas Fritas– deep fried yuca root. It is the thing at the grocery store that looks like this:

You've probably never bought it, but you'll want to for this recipe.

You’ve probably never bought it, but you’ll want to for this recipe.

Yuca is a starchy vegetable, but it has a lighter flavor than a potato. It is sweet, but not plantain sweet. It fries up just like crispy french fries, though.

The recipe is simple, peel it, cut it into two in long strips, and soak it in salt water for at least 20 mins. Heat about 3 inches of canola oil in a pan to medium high heat. Dry a handful of the yuca and fry for about 6 mins or until they float. Let them rest and then, in a separate pan add a little oil or butter with salt, garlic powder and pepper for a quick toss. They will be a great side to many a sandwich or burrito.

This was a great version of what I am sure is a great original. The sandwiches and yucas disappeared from our plates much like our vacation did– all too quickly. Enjoy.

Portbello and Fried Egg Sandwiches:

4 slices sourdough

4oz baby bellas

1/2 large sweet onion

3 clove fresh garlic

2 large eggs, butter for pan

Two handfuls arugula

Olive oil, garlic, 1tsp butter for grilled bread

Yogurt Sauce:

1 small tub of non-fat plain Greek yogurt

1 tsp Sriracha

Juice of 1/2 a lemon

1 tbls olive oil

1/2 tsp red wine vinegar

Pinch of salt


1/2 medium cucumber

1.5 tbls salt

2 tbs red wine vinegar

1/2 cup cider vinegar

Yucas Fritas:

1 yuca

tsp salt, water for bath

Canola for pan

1 tbls olive oils, garlic powder, pepper, salt to taste.