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Egg Tuesday – Over-easy egg salad breakfast pita

November 3, 2009

I hope you are off to a great week. As you know I blog about eggs often but Tuesday is my dedicated day to blog as a spokesperson for the American Egg Farmers. Part of the beauty of working on my own schedule is thatover easy egg sand close up I am often home in the morning and have breakfast duty while my wife prepares the kid’s lunches. Eggs are an easy sell to the kids because they like them and it is always a pleasurable task for me because it is quick and easy.

We had some pita bread and a few slices of bacon from the weekend brunch. I broke up the bacon and mixed it with a few diced green onions, some mayo and a touch of mustard. This is the beginnings of a very normal egg salad as you have probably made many times. The difference in this one is I used eggs cooked over-easy. I stirred them into the bacon/green onion mixture and the creamy yolks mixed with the mayo and mustard to create a luscious sauce.  I like the speed of cooking eggs over-easy as well. One of the yolks broke which was  n0 big deal because they were getting chopped up anyway. I toasted the pita just long enough to warm it up and have it open easily and then stuffed it with the egg salad mixture. The kids LOVED it.

One of the advantages of cooking over-easy or fried eggs is the tender texture of the egg white. The key to having the white tender is to keep the heat on medium to medium low.  This “slower”, lower heat cooking (4 minutes) yields a tender egg white and a perfectly cooked yolk.   Enjoy!
Key flavor factors:
1. Save a couple slices of bacon from brunch so you don’t have to use an extra pan.
2. Warm pan, medium heat, and melted butter BEFORE adding egg.
3. Use your spatula to move the eggs slightly as they set so that they do not stick and are easy to flip.
4. A touch of salt to bring out the full flavor.
5. Not too much mustard (at least for my kids) a tsp of mustard to 1 Tb of mayo is a good balance.
6. Cook the egg just until the white goes from clear to “white”. If you like the creamy goodness of a soft yolk make sure to cook the egg for no more than one minute once you flip it over. About three minutes total.
If you have not made your pledge yet (no cost) to help feed the hungry please go to the Good Egg Project and make a pledge of good faith. Thank you.

Eat well, enjoy life, be happy.

2 Comments leave one →
  1. Brenda Dailey permalink
    November 3, 2009 6:58 am

    Hi Jeffrey,
    I love your web site and hope the Food Network has the brains to give you a show!!!
    I have a question on your open- faced lasagna recipe. What would you consider a suitable substitute for the Manchego cheese. I saw it at the store this morning and would rather not
    spend the money on it if there were a good substitute.
    Thanks, Brenda Dailey

    • Jeffrey Saad permalink
      November 7, 2009 11:01 pm

      Hello Brenda,
      Almost any dry, cheese will work. You could even go with something as simple as a Monterey Jack. Won’t be as complex or interesting but I have never had cheese not add value to a dish! If you want something slightly more flavorful but still reasonable a swiss would work as well. Enjoy and thank you so much for the support!

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