September is better breakfast month, did you know? The nights are getting longer and I can feel a chill in the air. I like to start the day fortified with something warm and filling and almost always turn to eggs. One egg is only 72 calories and provides 6.3 grams of protein and many vital nutrients, you can read more interesting nutritional info about eggs here. My favorite is eggs on toast, and I will show you the many ways to enjoy it… and how you can score a month of eggs while you’re at it.
My go-to breakfast is to hard cook the egg and serve it sliced on toast. I put the eggs in a pot filled with cold water, then heat it to a boil on the stove. Put the lid on and remove from the heat. Let sit for 8 to 10 minutes. Then drain the water and fill the pot with cold water to lower the temperature of the eggs. I usually end up whacking the eggs on the edge of the sink and peel them under the running water. It seems easier that way… The absolute simplest breakfast is to just eat the hard cooked egg, dipped in salt and pepper. I am absolutely gaga for a toast made from crusty bread or baguette that is slathered with mayo (actually I am addicted to vegenaise) and served with slices of cucumber and tomato. Liberally dust the entire plate with black pepper and a little salt.
This is equally delicious with slices of avocado or radishes if you like something snappy…
I also have this gorgeous copper double boiler with ceramic inserts from Williams-Sonoma that makes the most amazing scrambled eggs ever.
This is how you can make scrambled eggs that have the consistency of rich custard… The eggs take forever to cook, because the thick porcelain insulates and prohibits overcooking or scorching. I don’t think you are allowed to make rubbery eggs in this device!
Of course, scrambled with a handful of spinach and asparagus is another simple preparation that tastes great on toast. Toast can be used to shovel this up very nicely.
The scrambled eggs with fresh herbs on crostini from Il Cane Rosso in the SF Ferry Building, are even better if you didn’t have time to do this at home and are on BART looking at this on your mobile device and wishing you too could have eggs on toast…
The other alternative is to fry the eggs sunny side up. I think it is just easier to slide the eggs directly on the toast. Just be sure you have a large plate nearby to catch the drips.
This is a breakfast we had with some leftover black beans and salsa, along with some spicy fried rice from another meal served on top of a griddled flour tortilla and a dollop of sour cream.
And then there’s the simple frittata, I was inspired by the Barefoot Contessa’s recipe, but skipped the ricotta. The thing about frittata is that you can really use any combination of vegetables and herbs, whatever you have in the fridge…
And lastly a gorgeous Shrimp Omelette that I enjoyed at Cock-A-Doodle Cafe in Oakland.
So now that you are craving eggs, I can hook you up. One lucky reader or stumbler onto this post, will win a month’s supply of Horizon Organic Eggs. Actually it’s four coupons each good for one dozen eggs – the coupons are good for at least a year so you don’t really have to eat them all in a month. Horizon eggs are produced by free range hens that are fed a 100% organic, vegetarian diet.
To enter, tell me about your breakfast routines. Do you even eat breakfast? Do you grab a bagel on the way to the office? How often do you have a sit down breakfast as a family? Where is your favorite breakfast spot? Just be sure to enter your email address so I can contact you. The coupons are only good in the US… I will randomly choose a number to pick the winner on the last day of the month, I’m not here to judge what you eat for breakfast…
Some other egg photos from the foodhoe files. These are more elaborate affairs – an extravagance of golden yolks and definitely a better breakfast than most. This is a pile of fresh dungeness crab, some spicy chorizo, avocado and a fresh herb scramble made by Mr. K.
A lovely classic plate of fried eggs, home potatoes, toast and sausage.
The famous Chilaquiles Guanajuato from Primavera at the SF Ferry Plaza Farmers Market only on Saturdays. The line for this plate is understandably long where you must patiently sniff the tantalizing aroma of chiles and frying corn tortillas…
My own Locomoco, a bowl of rice topped with fried eggs over a hamburger and a generous pour of shiitake mushroom gravy
Eggs and bacon go well in a salad too. This is the Salad Lardon from Globe Restaurant in SF.
And lastly, a fried egg on pizza! This is from Pizzaiolo in Oakland. If you haven’t tried it, the crusts are really good dipped into the yolk…
10/01/10 using a super high tech method
I pulled the following number from the bowl… comment 16: Erin from Long Island, you are the winner!