one, two, three, sold.

I’ve been on some sort of “egg kick” this past week.  Whipping my way through fluffy scrambled eggs, flipping over veggie filled omelets, and hard boiling my way through egg after egg after egg.

I wasn’t always a big fan of the egg.  When I was still a short little kiddo standing on a chair to assist my mom with making dinner, I was so turned off by the strong odor and slippery texture of a boiled egg, that it took everything within me (along with lots and lots of ketchup) just to muster up the courage and eat one.  I actually did enjoy the occasional fried egg, but only if it was so well done to the point that it would crackle under the pressure of my fork and knife.

It took a really hungry belly, a crispy hunk of italian bread and an undercooked egg to finally convert me.  One dip into the creamy yolk, and I was one, two, three, sold to the over easy egg.

Not much has changed since that point.

I’m still not a fan of the boiled egg–unless it’s chopped or diced finely into a salad.  Or mixed with a bit of mayonnaise or avocado and turned into an egg salad sandwich, thereby avoiding that awful slippery effect.

And I still enjoy dunking my bread into a runny yolk, letting the softness be seeped up into one delicious bite. 

Now, if you’ve ever wondered what vegetable could possibly be matched with the fried egg, look no further.  Cabbage and eggs may sound like an unlikely pair, but they actually go quite nicely together.  I like to salt the cabbage and leave the egg slightly on the plain side, but that’s just personal preference.  And if you’re not entirely into having a runny yolk, just cook the egg to complete doneness.  Melting a bit of shredded cheese on top of the egg could replace the soft, melty factor of the yolk, which is equally nice. 😀

Sauteed Cabbage and an Over Easy Egg
serves 1

  • 1/4  head of cabbage (core removed) thinly sliced
  • spicy dijon mustard (I like Trader Joe’s)
  • 1 egg + 1 extra egg white
  • 1 tsp olive oil
  • salt and pepper
  1. In a medium pot over medium heat, place the sliced cabbage with just enough water to prevent burning.  Cook until cabbage is tender, about 7-10 minutes.
  2. Add mustard, salt and pepper to taste, stir well, and turn heat to low.
  3. Meanwhile, in a nonstick frying pan, heat olive oil over medium heat.  Add egg and egg white.  Season with salt and pepper.  Cook until just beginning to brown on underside.  Flip and cook on other side until preferred doneness.
  4. Top cabbage with egg and ENJOY! 😀

Question: An over easy egg…yay or nay?

Advertisements

7 thoughts on “one, two, three, sold.

  1. Ahhhh… this recipe is screaming my name! I love cabbage, and I LOVE runny egg yolks! I would have never thought to pair the two together, but I bet with a bit of sea salt it’s fantastic. I am so trying this 🙂

    Personally, I think eggs and rye bread go way better than any type of squishy bread/toast, but perhaps that’s just because I was raised on the stuff 😛
    ❤ Tat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s