I have never had a sweet tooth at breakfast. I have always preferred the more savory egg dishes. As a child, my favorite breakfast was a runny fried egg that I could dip some toast in. Lucky for me, the fried egg is on almost every restaurant menu and it’s not just for breakfast. You can find fried eggs on burgers, pizzas, salads and rice bowls. I think everything is better topped with a fried egg.
It is easy to make the perfect fried egg at home. I cook my eggs on my KitchenAid® Freestanding Double Oven Range with Even-Heat™ Convection. It has a removable cast iron griddle that fits over the center oval burner. This griddle is just the right size to make two or three eggs at a time. Whether you like your egg, sunny side up, over-easy or well cooked, eggs come out perfect every time.
Making a great fried egg is really easy and quick. Here are some tips for making that perfect egg:
To fry an egg, you need a little bit of fat. I prefer melted butter or olive oil. Just a light coating on the griddle is all you need. The bottom of the egg will turn out light and crisp.
For a sunny side egg, I always preheat the griddle to medium high. Once the egg is on the griddle and has started to sizzle, I turn the heat to medium low to finish the cooking. This makes a crispy edge but runny yolk.
If you want your egg more well- done, it is best to cook the egg on lower heat so that the edges do not burn and the egg gets evenly cooked.
The egg should be gently flipped over if you want an egg that is over easy. For a runny yolk, cook the egg on low for another minute or so. For a harder cooked yolk, you can cook it longer or cover the eggs with a small pan lid.
Make sure to cook the egg last if you are adding it to the top of a dish. Fried eggs should be served hot and as soon as they are cooked.
Fried eggs are in so many recipes and here are some of my favorite dishes:
Savory Waffle Sandwiches from A Spicy Perspective
Avocado, Hummus and Egg Toasts from Two Peas and Their Pod
Fried Eggs with Cheesy Brown Rice, Beans And Salsa from The Lemon Bowl
Kimchi Fried Rice from Nutmeg Nanny
Prosciutto, Arugula and Fried Egg Pizza from Bell’alimento
Mushroom and Walnut Quinoa + Fried Egg from With Style & Grace
Lemongrass Beef Banh Mi with Fried Egg on Top from The Little Kitchen
Sunny Side Up Beet Hash with Crispy Rice Cakes from Love & Olive Oil
I love to cook with seasonal ingredients. Since there is a bounty of produce during the summer, I decided to make a chicken sausage hash with potatoes and summer vegetables. The veggies make the dish healthy, colorful and delicious. The egg makes the dish decadent and rich.
I prefer this dish for breakfast or brunch but it is hearty enough to eat for lunch and dinner. The potatoes, vegetables and sausage are all made in one pan so let’s get the cooking started.
First you heat some olive oil in a pan and cook the cubed potatoes. I like to cover mine so that they get evenly cooked.
Next I remove the potatoes from the pan and keep them warm in a bowl. I add a little olive oil to the pan again and then the sausage. I prefer to cook the sausage whole and slice it later. This ensures that the sausage stays really juicy.
Next the sausage gets sliced and then the sliced veggies go in the pan. I cook peppers and asparagus first while adding the zucchini last. After they are cooked, the potatoes go back in the pan and seasonings are added. This can cook on low for a few minutes while the eggs are fried up.
This hash is a great way to use up your summer veggies. Feel free to substitute other veggies or whatever you have in your garden. I use my favorite chicken sausage to make things healthier but your favorite sausage can be used. Make that easy fried egg for the dish to be extra special. Everything tastes better with a fried egg on top!
Sausage and Summer Veggie Hash with Fried Eggs
Makes 4 servings
3 tablespoons olive oil, divided
1 pound baby red potatoes, cut into bite size pieces
3 links (about 8 ounces) chicken sausage (or your favorite sausage)
1 cup asparagus, cut into two inch pieces
1 red pepper, seeded, cored and sliced into one inch pieces
1 medium zucchini, cut into half and sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh chopped parsley, plus extra for garnish
Salt and pepper to taste
4 large eggs
1-2 tablespoons butter
Heat 2 tablespoons olive oil on medium heat in a large frying pan. Add potatoes and cook for about 10 minutes. Reduce heat to low and cook with a lid on for about another 15 minutes, stirring the potatoes occasionally to prevent them from sticking. Place the potatoes aside in a large bowl.
Add the remaining 1 tablespoon of oil to the skillet and saute the sausage on medium heat for about 15 minutes. Remove the sausage from the pan and slice into bite size pieces.
Put the sausage back into the pan along with the asparagus and red pepper. Cook on medium heat for about 10 minutes or until veggies start to wilt. Add zucchini and cook for another 5 minutes. Add the cooked potatoes to the pan. Sprinkle the pan with onion powder, garlic powder and parsley. Stir well and cook on low until everything is totally cooked. Add salt and pepper to taste.
In the final minutes of cooking the hash skillet, heat the KitchenAid® Freestanding Double Oven Range with Even-Heat™ Convection on medium high heat. Add half the butter to the griddle. Break the eggs and cook two at a time on the griddle. Finish cooking on low heat for a few minutes each or until desired doneness. Flip over if desired.
Serve the eggs on top of the hash and garnish with chopped parsley.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*