OK, not the prettiest things, I agree. But tasty.
I just learned a couple of years ago that “frizzled eggs” were a real thing. Apparently at that time, they were an up and coming real thing.
My favorite part of a fried egg is the crunchy edge of the white – usually cooked up in butter. I’ll admit, whenever I prepared them, that crunchy, buttery edge is really what I was after. I couldn’t have cared less about the rest of the egg, especially the yolk.
Then I just got lazy. Not that I wasn’t lazy about cooking eggs before, but I embraced my laziness and started welcoming it to my breakfast plate. I’d fry the egg, break the yolk and let it spread across the pan and cook all the way through in bubbling butter.
Healthy eating at its peak.
It was around this time that I saw a blurb about eggs and how “frizzled” is the new egg thing.
Wow. I’m so avant-garde. Ahead of my time, really.
Breakfast-lazy is hip.
Then I decided to be healthy.
And this is where my breakfasts went:
Frizzled eggs in herbed olive oil, topped with provolone, and accompanied by baked potato chips.
Don’t mock my use of cheese. It IS healthy I tell you. It’s part of a food group.
Here’s my best guess at the healthiness:
egg: 70 calories
2 Tsp olive oil: 60 cals
Cheese, half a pre-packaged deli slice: 35 cals
Half a medium Yukon Gold potato: 50 calories
Veggie oil spray on the potato: about 15 cals
So here – fake out fatty breakfast for 230 calories.
Skip the yolk and it goes down by 53 whopping calories.
So, if you are a calorie counter, or you’re watching your saturated fat intake, this hot, crunchy, fun breakfast could satisfy a whole slew of cravings. It does that even if you AREN’T counting calories.
Crunch crunch crunch crunch.
I’m like the chip monster over here.
I’m pretty sure you don’t even really need a recipe – but just in case you do, read below to see how it all goes down.
Frizzled Eggs and Cheese In Herbed Olive Oil
1 small Yukon Gold potato, or 1/2 a medium one, sliced on a box grater into thin chips
Veggie oil spray
Kosher salt and fresh ground black pepper
2 Teaspoons olive oil
1 Tablespoon your favorite fresh herbs (I used basil, oregano and parsley, just because that’s what I had on hand.)
1 large egg
1/2 slice cheese (I used provolone)
Kosher salt and fresh ground pepper to taste
Preheat oven to 375 degrees.
Line a baking sheet with a silpat or silicone mat. (Sorry, I have no substitution here, unless you want to drench your potatoes in olive oil so they don’t stick.)
Place potato chips on mat and spray with veggie oil spray. Lightly salt and pepper.
Bake for 8-15 minutes or till golden brown and crunchy.
While potatoes are baking, add olive oil and fresh herbs to a medium non-stick frying pan. Heat oil over medium heat until herbs are fragrant and a tiny drop of water sprinkled in the pan sizzles. Spread the oil and herbs around the pan with a spatula, then add the egg to the pan all at once. Break the yolk with the spatula and let it run out. Spread it around a little if needed. When egg is set but not fully cooked, flip it with the spatula and add the cheese. Turn off heat and let the cheese melt.
Remove from pan. Serve with potato chips.