I wanted to share with you all one of my favorite breakfast recipes: Fried Eggs.
When I was younger, I was skeptical of the runny yolk that typically comes with fried eggs and I have historically stuck with scrambled eggs for breakfast, but my wife encouraged me to try something new. We make a lot of egg recipes, which you probably do too if you own chickens, and I think we have developed one of the most delicious recipes. So here it is:
For your ingredients, you’ll need (per person):
- 3 eggs (or 7 quail eggs)
- 2 strips of bacon
- 1/2 bell pepper
- 4 cherry tomatoes
- 1/4 white onion
- A sprig of basil
- A sprig of cilantro
- Shredded Cheese
- Salt & Pepper (and potentially Cajun seasoning if you like spicy)
How to Cook
- Start with the bacon. Use a large skillet on medium and cook up all the bacon. You’ll want the bacon to be crispy so it can be crumbled later on so cook it a bit longer to ensure it gets brittle.
- While the bacon is cooking, start cutting up your onion, tomatoes, bell pepper, and herbs. You’ll want them to be tiny pieces: diced is the chef lingo. If you have an “as seen on tv” chopper, use that. It’ll go faster.
- Once the bacon is done, remove it from the pan, set it on a paper tower to cool and harden, add a slice of butter to the bacon fat and immediately put the chopped up onion and bell pepper into the frying pan.
- You’ll want the onion to start turning brown and caramelizing before adding anything else. Once that starts to happen, add in your tomatoes.
- Give the tomatoes 2 minutes to cook and then add in the basil and cilantro.
- Mix everything in the pan together so its all evenly distributed and now we start adding the eggs. Crack open each egg on the side of the skillet, drop the egg directly on top of the vegetable mixture, toss the eggshell in a bowl, and repeat. Try to move quickly so all the eggs are cooked about the same amount of time. There is a fine window between not done yet and overdone for fried eggs. Typically just a minute or so. Also, try to spread out the placement of the eggs so that they don’t all mesh into one large omelet. I’ve found that if you start at 12 o’clock, then put in the next egg at 3 o’clock, and then 6, and then 9, that by the time you get back around to 1:30, the 12 and the 3 have solidified enough to keep them separate from the newest 5th egg.
- Let the egg white firm up a bit so that it doesn’t fall apart and run when you flip it. Use a flat spatula to divide the eggs and keep them separate.
- Once the white has ceased to be runny, flip the eggs over so the main part of the egg is on the bottom, and the vegetable mixture is on top.
- Crush up the bacon on top of the mixture.
- Salt & pepper while still in the pan. Leave the eggs face down for only a minute or so. You don’t want to overdo it. They are probably done by the time you’ve finished with the bacon.
- Right at the very end of the cooking process, turn the heat all the way to low and put the shredded cheese on top. Give it about 30 seconds to begin melting, and scoop them up and serve them!
- Be sad you didn’t make more…