Wicked Good Egg

  • Downhome Magazine
  • Posted: Nov 30, -0001 12:00 AM
Mon. Dec. 6, 2010

It's time to get crackin'.

TodayImage was another one of those hectic work days. By the time I got home from work, walked the dog, ran some errands and did some chores, it was after 8, and I had yet to eat supper. On days like this I often turn to one of my favourite foods to bail me out, without compromising taste and nourishment...eggs. I love breakfast and brunch and unlike some people I have no issue with eating breakfast for supper/dinner. I've always been that way. I always thought it was a real treat when occasionally as a kid Mom would make eggs, fried bologna, hash browns, toast for supper, orange juice and all. That's still one of my favourite suppers. Needless to say I am also a fan of the diners and restaurants that serve an all-day breakfast.

So,Image back to my habit of weekday supper and eggs. With the voice of James Barber (The Urban Peasant) in the back of my head telling me to use what I have on hand and be creative with ingredients, I always seem to be able to pull together a satisfying supper. By using a combination of what I have in the fridge, whether it be bell peppers, hot peppers, mushrooms, onions, sweet potato, potatoes, garlic, herbs, cheeses, bacon or sausage, I am always able to make something unique and tasty without too much time or hassle. Sometimes I incorporate the eggs and the other ingredients together to make omelets or frittatas (and my favourite...the skinny frittata), while other times I make a hash out of potato and veggies (with or without meat) and top it with fried or poached eggs. When I'm extra hungry and in need of some extra carbs I have a slice or two of toast with jam to go along side. You can't beat toast and strawberry-rhubarb or partridgeberry jam with savoury hash and eggs.

As you can see in the photos I like to have my eggs in a variety of ways. Over the coming weeks I plan to submit recipes for some of the specific combinations I have created. I have potato and bell pepper hash with chorico sausage and poached eggs, sweet potato hash with bacon, a Mexican skinny frittata with salsa and hot sauce, a linguica sausage, potato and onion hash with fried eggs, and the list goes on. Stay tuned. In the meantime, the next evening you get home from work and are short on time and energy, give breatfast a try.

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About Me...The Wicked Newfoundlander
I'm originally from Newfoundland, Canada, and very proud of it! I moved to upstate New York in 2007, and I spend much of my time working and playing throughout New England. Besides my wife, our dog and hockey, I'm passionate about food. I love to cook and create great tasting food. I also love tasting and critiquing food, and comparing regional cuisine (notably Newfoundland and New England dishes).