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It’s another day in paradise for me as I take a slab of butter from a tray on the counter and flick it onto a pan that is slowly but surely beginning to heat up from the gas range in my kitchen.
It’s Saturday morning, and I’m uninterested in going out to brunch, an activity that I deemed a completely unnecessary expense some years ago. Sidenote: Generally, I’ll wait until my friends have finished their brunch, at which point I’ll meet them to start the drinking portion of the meal.
I have Cafe Bustelo brewing on the opposite end of the kitchen, and I’m about to get two large eggs from my refrigerator to begin making my meal. Two slices of sourdough are pulled from a bag in the pantry and placed upright in a toaster which needs to be replaced, but for my purposes, it will do the job just fine.
Years ago, the meal that I’m about to prepare would be considered a fine breakfast, but we live in an age where eggs benedict, poached egg whites, and far more complicated egg dishes rule the roost.
Two eggs over easy with two slices of toasted sourdough isn’t what it used to be, though. We’re too caught up in a breakfast/brunch arms race, competing to see which of us can get the best Instagram off as we break our yolks over a bed of avocado and whatever the hell else you’re getting overcharged for at a restaurant.
Brunch-goers have become a completely unhinged group, making a meal which once was about getting a base in your stomach into something else. It’s no longer about the food, the scene, the aesthetic, the crowd that you are dining with is what is important now.
We’re chasing a dragon that we’re never going to catch when we could just be having two eggs over easy with toast and getting the same fulfillment that we would get from any other breakfast dish. If you’re not into sunny side up I don’t see a problem in going the scrambled route. I’ve never been a scrambled egg man myself, but two or three scrambled eggies with some cheese is a comparable, appropriate substitute for the no-frills, over easy breakfast that I’m speaking of.
The eggs, cooked in butter, are flipped as the edges of the yolk begin to turn light brown. They’re left to cook for ten to fifteen seconds depending on the heat of the stove, and then plated with a sprinkling of salt and pepper. The bread (I prefer a sourdough or Italian but I’ll leave that up to you) is placed in the toaster about a minute before the flipping of the eggs, timing itself up perfectly to pop up just as the eggs are done cooking.
After smothering both pieces of toast in butter, both egg and bread sit side by side and you’re off to the races, sipping coffee and dunking toast in delicious, creamy yolk. You can finish the yolk by about the end of the first piece of toast, at which point I encourage you to make yourself an open-ended egg sandwich.
I learned through a lot of trial and error that sometimes the simplest option is the best bet, and never has that been truer than in the case of breakfast food. We’re trying too hard and while I find the brunch crowd to be pretty obnoxious, I can also understand where they’re coming from. Oftentimes the uncomplicated option is the correct one, but everyone needs to make mistakes in order to see the truth. I think most people who begin down the path of brunching eventually figure out what I did – it’s always best to make it a two egg over easy morning. Your body and soul will appreciate the simplicity of it, and so will your wallet. .
Image via YouTube