Everything tastes better with an egg on top

seattlepi ^ | April 14, 2009 | ALISON COOK

[JoeProBono]

"Everything tastes better with a fried egg on top," I used to tell people as a joke. I was exaggerating, of course, but not by much: My life list of dishes that profit from a crown of wobbly, runny-yolked egg grows longer every year.

Give me a choice between a Croque Monsieur, (the classic French grilled ham-and-cheese sandwich) and the Croque Madame that plops a fried-egg bonnet on top, and it's no contest. Is there a burger that tucks a fried egg into sumptuous layers of bacon and cheese? I'll have that, please. When the smart young chefs started sending out first courses adorned with cunning fried quail and duck eggs a few years ago, I rejoiced.

From Peru to Penang, from Denmark to Bruges to Mozambique, food cultures agree that a deftly fried egg can put a dish ever so agreeably over the top. There is anticipation, drama and happy release in the moment a fork (or a chopstick) pricks the yolk--sending a cascade of golden goo every which way. A sense of luxury clings to that satiny liquid, which enriches any sauce known to man.

At a purely visual level, a fried egg gives a dish cosmic resonance, too, especially when served sunny side up: the egg-white orb centered by its yellow eye conjures up the sun itself, and (for me, anyway) the music of the spheres. It's the universe on a plate.

My fried-egg-on-top mania started long ago, at Houston's venerable Spanish Village restaurant, where I discovered the Enchiladas con Huevos that changed my life. As our neighbors in New Mexico know, the earthiness of serious red chile gravy is uniquely suited to the smooth unctuosity of egg yolk: They deepen each other's charms. Add the slide of melted cheese, the crunch of raw onion, and you have a guilty pleasure for the ages. An interactive pleasure, at that; when the enchiladas are set before me, I like to watch the over-easy yolks wiggle a little before I sploosh them. For a moment, I'm a kid again.

[JoeProBono]

(Makes 2 to 4 servings)

• 1 to 2 tablespoons cooking oil • 4 cups frozen hash brown potatoes • 1 cup chopped lean cooked ham or Canadian bacon • 1/2 cup chopped sweet green pepper • 1 tablespoon instant minced onion • 1 teaspoon dried dill weed • 4 eggs • Shredded Cheddar cheese, optional • Salsa, optional • Fresh dill sprigs, optional

In 10-inch omelet pan or skillet over medium heat, heat oil until just hot enough to sizzle a drop of water. Add potatoes. Cook, stirring frequently, until lightly browned. Stir in ham, pepper, onion, and dill weed. Blend thoroughly.

With back of spoon, make 4 indentations in mixture. Break and slip an egg into each indentation. Cover and cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 5

[JoeProBono]

[JoeProBono]

[JoeProBono]

[JoeProBono]

[1066AD]

Loco Moco

[Revolting cat!]

I'd eat this!

[JoeProBono]

[mamelukesabre]

Egg
cheese
butter
salsa

You don’t need much more than that. Some kinda meat, and some kinda starch, and you got a meal.

[Always Right]

Com Tam is a very good Vietnamese dish with grilled pork, fried egg, shredded pork, and meat loaf. Although the fried egg is a bit hidden under the shredded pork in this picture.

[JoeProBono]

[GeronL]

did the paperless paper mention the protests?

[JoeProBono]

[martin_fierro]

Everything tastes better with an egg on top

[JoeProBono]

[mysterio]

I love some eggs. I don’t trust runny ones, though. Took too much microbiology to eat undercooked anything, for the most part. Scrambled, fried, hard boiled, egg salad, it’s all good.

[GSP.FAN]

[JoeProBono]

[JoeProBono]

[mysterio]

Here's some pure delicious goodness for breakfast :



I can't have these anymore because I don't want to ever gain the weight back, but they are so good.