Egg It: Enhancing Almost Any Dish With An Egg (or Two)

December 19, 2014

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You can put eggs on anything. Of course, I’m almost forced to believe that given my long-declared affinity for breakfast.

But we’ve been testing this hypothesis for quite some time and have found that, yes, it’s true. You can put eggs on anything.

What is this post really? It’s a collection of dishes with eggs on them. Maybe you’ll draw some inspiration from it. Maybe you’ll just get hungry.

(P.S. Need some ideas of how to prep these eggs? Read up on 11 Ways To Cook An Egg.)

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Soft boiled eggs in any soup or stew. Especially a thick black bean soup like this.

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Turn your BLT into a BLTE by adding an over-easy egg.

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Or even with a soft boiled egg.

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More soft boiled eggs on more soup. Spice it up with a dollop of salsa or hot sauce.

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They also work on red beans and rice.

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Spruce up some ramen with a couple soft boiled eggs.

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On a pizza. A BREAKFAST pizza.

I mean, adding an egg to something automatically makes it a breakfast something. For instance:

Burger + egg = breakfast burger.

Pasta + egg = breakfast pasta.

Twinkie + egg = breakfast Twinkie.

Eggs are your gateway to justifying any food as breakfast food.

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In bread. Eggs in a nest, hens in a basket, whatever you call it. Butter some bread, cut out the center, throw it in the pan, crack and egg in the middle.

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Over leftover potatoes. Or leftover anything. Throw the leftovers in a pan with some butter or bacon fat. Crack a couple eggs in there. Cook them over-easy or over-medium, so you’ve got runny yolks to play with.

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Doesn’t just have to be potatoes. Any old root vegetable will do!

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Or on a plate. Because eggs are awesome, amiright?

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FOOD + TRAVEL WRITER

I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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