When it comes to eggs, I’ve always been a scrambled or hard-boiled kind of girl. But lately, I’ve ventured forth into the exciting, dangerous world of fried eggs. I can’t really explain why I’ve had an irrational loathing of undercooked egg for almost my entire life, but it prevented me from ever wanting an egg sunny side up or even poached. Even more perplexing, I can’t remember what made me wake up one day a couple of months ago and think, “You know what sounds really good right now? A fried egg. Over toast.”
Since that fateful day, I have eaten dozens of fried egg open-faced sandwiches. I stick a slice of Milton’s Multigrain into the toaster, two if I’m super hungry. Then I drizzle olive oil in the pan, crack open an egg, sprinkle a little salt and pepper, and flip it at just the right time. When the toast is ready, I spread a layer of Smart Balance on top (butter would be better, but sadly, I’m a lactard). If I have an avocado, I’ll put a few slices on the bread, then top it all with a perfectly cooked fried egg. For me, this means that the whites are just a little brown and the yolk a little runny. Inevitably, some yolk runs onto the plate, so the only solution is to sop it up with the last nubbin of toast.
What makes this whole experience even better is that I’ve been getting a steady supply of farm fresh eggs and avocados, courtesy of TC. If you’ve never had a farm fresh egg, I urge you to do so ASAP. They taste awesome and fry up superior to store-bought eggs. Plus, they’re probably better for you as well.