Growing up I used to think that all eggs other than scrambled were gross. When my mom would make sunny side up, or over easy eggs I whined, complained and wouldn’t eat them. For many years I only ate scrambled eggs or omelettes, and boy was I missing out.
What I didn’t realize back then was that so many people and restaurants overcook eggs. Overcooked eggs, particularly fried, sunny side up or over easy, turn bitter. Thanks to hubby I learned that when it comes to eggs a low flame is essential. For some reason I’ve always had bad luck when ordering eggs in restaurants, they arrive either overcooked and bitter or extra runny. Don’t get me wrong, I do like runny egg yolks and soft scrambled eggs — but what I don’t like is the taste of raw egg whites. So because I am particular about my eggs I mostly eat eggs at home.
These days sunny side up or over easy are my favorite ways of eating eggs, though I do also love boiled, poached and scrambled too. I love them with tortillas or with a side of mixed vegetables, occasionally with some sort of meat, and for any meal of the day. This morning I was craving veggies and luckily we had leftovers from dinner the night before. The leftovers were my Mexican zucchini and corn recipe that I shared a couple of years ago. The recipe is the same with the only exception being the jalapeno for an added spicy kick.
- 1-2 large jalapeno peppers, roughly chopped
- 1 large zucchini, quartered and sliced
- 1 can of corn (drained) or fresh corn when in season
- 1 large tomato, finely chopped
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- pinch of fine sea salt, or to taste
- pinch of ground black pepper, or to taste
- 1-2 tbsp. olive oil
- 3-4 eggs, enough for two people
- butter or olive oil to cook eggs
- crumbled queso fresco or feta cheese
- Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the jalapenos, tomato, zucchini, salt and pepper. Stir, cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart. Taste and adjust seasoning if desired.
- Melt some butter or heat the oil and cook eggs as desired — either sunny-side up or over-easy. Plate the vegetables and top with fried egg(s) and crumbled queso fresco or feta. Enjoy!
This day I choose and over easy egg, but as you can see the yolk was perfectly runny. The creaminess of the yolk complimented the spicy vegetables perfectly, and the cheese added a lovely salty tone to the dish — it was the perfect way to start my day.
Don’t forget that this month’s YBR roundup is just a couple of days away. If you want to join us add your link here, hope to see you there. Have a great Tuesday!