the virtues of an over-easy egg

i was thinking: is there ANYTHING that cannot be spruced up and make "grub"able with a nicely fried over-easy egg?

it seems to me that the over easy egg (lightly salted) can always add a protein heartiness to any dish. the oozy part of the yolk also makes a dish richer and yummy...an automatic natural "sauce" really.

some powerful examples of over-easy egg "grub"ability:
* El Caserio's "Llapingachos"...pile o' garlicky grilled pork riblets w/ potato cake topped with an over-easy egg.
* Fatburger w/ over-easy egg
* Thick french fries (papas fritas) w/ an over-easy egg (Chilean families/kids love this stuff)
* Yang family's power breakfast sandwich: over-easy egg w/ ketchup on wheat

other examples where the over-easy egg shows up in restaurant menus?


Blogger illewminator said...

the lomo saltada "mamita style" at mamita's peruvian restaurant in glendale features an over-easy egg atop the signature home-style dish, which, in this case, is also spruced up a bit with the addition of fresh basil.

1/27/2006 1:12 PM  
Blogger illewminator said...

oops... i meant "lomo saltado" -- i've got to abide by my own ban on careless typos...

1/28/2006 1:04 AM  
Blogger VdV said...


2/09/2006 11:02 PM  
Blogger stockholm cindy said...

i had an amazing portuguese steak in newark, nj that was topped with a slice of ham and a fried egg. really nice combination of flavors.

6/13/2006 12:05 AM  

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