I adore eggs, could eat them any time of day and in fact… do.
For breakfast, soft boiled. Ahhhh, a still warm yolk with a small army of toast soldiers for dipping… excellent version of morning comfort food, especially if you’re feeling a little under the weather.
|3 minute eggs & toast soldiers|
For ridiculously easy fried eggs, I discovered this method one morning when rushing to get out the door – I already had the frying pan on the heat, had added olive oil & butter, and was cracking the eggs into it – and then noticed the time. So….. I turned the heat to medium low, covered the pan and went to finish getting ready. When I came back a few minutes later – perfectly cooked medium eggs. I’ve used this method many times since; once you put the eggs on, you can just leave them… just be careful the heat is not too high, unless of course you like crispy edges!
|World’s easiest fried eggs|
For any time of day, Frittata is one of my absolute fave uses for eggs!! Fantastically quick, tasty…. and such an easy dish to put together – just use what’s already in your fridge for ingredients. It’s an Italian staple that like most of them, probably originated from using what’s at hand.
It doesn’t take much, as long as you’re adding some good flavour. Tasty and an excellent use of leftovers from your fridge: a little bit of meat, from salami to cooked sausage, vegetables of your choice – pretty much anything goes.
|Sausage & Onion Frittata|
Sausage & Onion Frittata
An 8 inch skillet is perfect for this recipe, but if your only non stick pan is slightly larger, that’s ok, the frittata will just be a little thinner. This will serve 2, or 1 with some left over. Be sure to remove the eggs from the fridge at least 10 minutes prior to cooking; they whisk up better when not so cold. Use whatever you have on hand that you think you might like. In the one pictured above, I added a handful of frozen peas – which, btw, is one of the best ingredients to keep in your freezer. If you have leftover Frittata, do like the Italians do – slice it in wedges to eat cold or put it in a sandwich.
3 large eggs, removed from fridge at least 10 minutes prior to cooking
2 pinches salt, for the eggs & for the onions
several grinds black pepper, for the eggs & for the onions
2 tsp olive oil
2 tsp butter
1 small onion, thinly sliced
1/4 tsp thyme, fresh if possible, but dried absolutely fine
1/4 tsp crushed red pepper flakes
1/2 cup cooked & crumbled sausage meat – use your favourite (I like using sweet or hot Italian)
1/4 cup frozen peas, or any other vegetable of your choice, cooked & cut in 1/2 inch pieces
Put your skillet on medium heat, then whisk the eggs in a bowl, seasoning with salt & pepper.
To the hot skillet, add the olive oil & butter, and when the butter stops sizzling, add the onions, thyme, red pepper flakes, salt & pepper.
Cook for at least 5 minutes over medium heat, stirring occasionally; of course the longer you cook, the more caramelized the onions will be.
When the onions are cooked to your liking, add the sausage and cook until golden.
When the sausage & onions are both cooked, add the egg mixture to the pan, then sprinkle with the frozen peas.
Once the bottom has started to set, use a heat proof spatula against the edge of the skillet, to lift up the cooked egg so the uncooked egg can flow underneath. Edge your way around the pan; this will give you more uniform cooking & more height to the frittata. Continue this until there is no more liquid egg.
To finish the frittata, top the skillet with a plate that is larger than it.. Using kitchen gloves, very carefully flip the whole thing over, and slide the frittata back in the skillet to finish cooking, a few more minutes should do it.
If you prefer, you could simply turn the heat down to low and put a lid on the pan – you need the top to cook through, but be careful to not overcook the bottom.
Serve with salad and crusty bread.