Fried eggs are the perfect sandwich vessel. I often make a fried egg accompanied by toast or add a fried egg to a sandwich. Even though fried eggs are enjoyed at breakfast, I often will have them for lunch.
Eggs have all nine essential amino acids building blocks for high quality protein. Eggs have more nutrients, vitamins, minerals, amino acids, per calorie than most other foods. They include: selenium, phosphorus, choline, Vitamin B12, antioxidants.
Vegetables served with fried eggs can be cooked a variety of ways such as steamed, roasted, sautéed, microwaved, etc. before adding them to eggs. Sometimes I add pickled or raw vegetables depending on what I have on hand. Strangely sourcrout is great with eggs.
How to make Fried Eggs
- Melt 1 teaspoon butter/oil/bacon grease/Other into a warm pan
- Crack your egg into the center of the pan.
- Once the egg is set on the bottom (the clear is now white), take a spatula and break the yolk then flip the egg over.
- Continue to cook for a few minutes until desired doneness.
Toppings for Fried Eggs
- Fresh herbs such as chives, flat leaf parsley, oregano, etc.
- Shredded cheese
- Fresh tomato
- Leafy greens such as spinach, arugula, micro greens, etc
- Pickled vegetables such as jalapeno, onion, zucchini, etc
- Olives
- Salsa
- Hot Sauce
Fried Egg Vegetable Combinations
Chicken Sausage and Sourcrout
Serving Size 1
- Cook 2 oz chicken sausage until temp reaches 165F and place on a plate
- Cook your egg and add some cheddar cheese to melt.
- Make your toast
- Place 1/4 cup sourcrout on the side or on top.
Onion and Pickled Jalapeno
Serving Size 1
- Dice 1/8 yellow onion, 1/8 red onion and 3 tablespoons pickled jalapeno
- Heat 1 teaspoon butter/oil/bacon grease/other in a warm pan
- Sauté the vegetables until tender.
- Crack your egg over the vegetables and break the yolk.
- Cook until the egg is set and flip. Then continue to cook until desired doneness.
- Add mozzarella cheese
