Don't you think putting an egg on top of (just about) anything makes it tastes SO MUCH better? Really... I'm not a butter gal (Sorry, Paula Dean) but let me food-accessorize with an egg (or bacon or chocolate ... but wait, that's a different post, right?) and I'm a REALLY happy gal.
Seriously though - think about it. Some of my new favorite egg-on-top dishes...homemade asparagus and egg pizza (oil rubbed dough, grated cheese, asparagus spears arranged in spokes and an egg cracked in the middle of the wheel then cook)...or fried egg and ham (ham steaks on a sprayed griddle, crack an egg and fry it then serve together...ideally with buiscuts...Daughter and Middle Guy had SECOND servings)...or ... bacon pasta ... or the salad lyonnaise from La Tache in Chicago or drumroll please... the gourmet burger with a fried egg on top from Hot Chocolate. OMG. Heaven.
I mean -- seriously. The egg makes anything richer, wetter and all-around yummier.
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Disclosure: I have mentioned before that I do marketing/PR for the incredible edible egg (in my "paying" job) ... that said, I'm a true-blue believer. We BOGO the 18 packs every week. Need I say more? In fact H was recently reminiscing about soft-boiled eggs from the 3 years his family spent in Germany growing up. Think that might be next on the menu. Wanna' come over?
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