The waffle craze we discussed in our column last week leads us to talk about another popular gastronomic trend popping up all over. This one is for you protein lovers: fried eggs on everything!
Sunny-side-ups have been dressing up burgers, salads and side dishes for the last year or two. It started as a simple way to add protein to a meal; as foodies caught on they have made it so popular that there is hardly a restaurant that does not serve some dish with eggs on top.
Something about the runny yolk coating the food with its sauce-like consistency makes it both comfort food and up to date. People have been asking for eggs to top their dishes, making the oddest mash-ups imaginable.
According to food researchers, the idea of fried eggs on burgers seems to have originated in the Far East but, as we know, nowadays food trends have no borders. You can get an egg-topped burger in just about any restaurant across the U.S. Keeping it kosher is not an issue, of course, so you will find this dish on the menu at all the local eateries as well.
Here’s our version for you to try at home.
Humpty Dumpty Burger
1-1/2 pounds ground beef
1 tablespoon soy sauce
3/4 teaspoon black pepper, freshly ground
1/2 teaspoon kosher salt
2 cloves garlic, crushed
1/4 cup sliced scallions
1 teaspoon canola oil
4 large burger buns
4 large slices tomato
(For those who missed this age-old nursery rhyme, Mr. Dumpty was an egg!)
In a mixing bowl, gently mix together beef, soy sauce, 3/4 teaspoon pepper, salt, garlic and scallions. Divide mixture in 4 and shape into patties approximately 1” thick. Press the center of each patty to create a little indentation.
Preheat grill pan over high heat. Once the pan is hot, reduce heat to medium and gently place burgers on the pan. Cook 5 minutes or until they release easily from your pan. Turn patties over and continue cooking 5 minutes longer or until cooked through and no longer pink in the center.
Heat a frying pan over medium high heat. Brush with some oil and gently drop an egg into the pan without breaking the yolk. Fry until the edges are browned and the white is just set.
Warm the buns and spread with some mayonnaise. Place some lettuce and a slice of tomato on the mayonnaise. Add the patty and top with the fried egg. Cover with the top of the bun and serve.
One dish that does lend itself easily to the egg topper is a twice-baked potato with cheese. It is just a different arrangement to the classic breakfast of cheese omelets with hash brown potatoes. If you’re ready to give breakfast a new look, you will want to try this recipe — you will love how the runny yolk blends with the rest of the potato filling!
2 large Idaho potatoes
1 medium yellow onion, diced
3 or 4 cloves of garlic, crushed
4 oz. mozzarella cheese, grated
2 tablespoons butter, melted
Fresh chives, chopped
Salt and freshly ground black pepper
Preheat oven to 400° F. Scrub potatoes, pierce them with a fork and put them on the oven rack for 30-40 minutes until soft.
When the potatoes are cool enough to handle, cut them in half lengthwise and scoop the insides out of each, leaving about a 1/4-inch shell of potato flesh and skin. Add the scooped-out potato flesh, cheese, salt and pepper into a bowl and stir well to combine.
Place the potato shells on a baking sheet and fill them with the mixture. Press the mixture with a spoon so a hole is formed to make space for the eggs. Drizzle with butter. Sprinkle chives on top and crack an egg on top of each stuffed potato.
Bake for 10-15 minutes until the egg whites are set and the yolks are a bit runny. Remove from oven and serve immediately.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.