Eggs—the best of both worlds

I know a Sunday brunch chef who is an inspiration because he continuously invents new ways to prepare the age-old egg. So you think that you have eaten eggs for breakfast every way possible? Think again.

Some of us find it difficult to decide whether to have scrambled eggs or the yolky goodness of a sunny-side up egg. If you can’t make up your mind, this recipe from the Sunday brunch chef is for you.

Sunny-side scramble for two

  • Olive oil
  • Chopped vegetables for the scramble, such as onions, sweet peppers, mushrooms, chiles, chard, spinach, kale
  • Eggs (typically 5 eggs for 2 people)
  • Herbs and spices, such as parsley, thyme, basil, oregano, sage, cilantro, fennel seed, caraway seed, cumin, chile powder
  • Milk of choice or half-and-half
  1. Heat large frying pan, add oil, and sauté vegetables over medium-high heat.
  2. Take 2 eggs and separate the yolks from the whites. Put each whole yolk in its own small bowl and set aside. Add the separated whites to a medium bowl. Crack the remaining eggs into the bowl with the whites and whisk to combine.
  3. Add herbs and spices to the vegetables and stir.
  4. Create a well in the middle of the vegetables. Add oil to the well, and pour the whisked eggs into the well. Let cook until just beginning to set, add a dollop of milk to bring the temperature down, then stir the eggs into the vegetables. Cook over medium heat until done the way you like. Put egg mixture in a serving bowl and cover to keep warm.
  5. Add a little oil to a small frying pan over medium heat. Gently set the individual yolks in the pan and cover. Fry the yolk until just set but still runny, about 1 minute.
  6. Meanwhile, divide scramble among two plates. With a thin-bladed spatula, place one yolk on top of each mound of scrambled eggs. Serve immediately for a little bit of egg heaven.
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