
Boil 'em, fry them, fold them into batter...what could be more ubiquitously versatile than eggs? Sitting humbly in a carton of six or twelve, brown or white, these little gems are packed with nutritional value. According to the Farmer's Almanac website, eggs contain all the essential vitamins and minerals, except vitamin C, that the human body needs. One large egg is about 70 calories and has only negligible amounts of the "bad", saturated fat. That same egg delivers about 6 grams of protein, making this tiny jewel a decent source of this nutrient.
Mark Bittman, in his wonderful tome Food Matters, A Guide to Conscious Eating, calls eggs "possibly the most useful of all animals products". Bittman's book touts an almost vegetarian diet with the goal of healthier bodies and planet. Eggs ride the fence expertly between the carnivore and the absolute vegan...they serve as a perfect medium for veggie dishes galore, giving them body and a richer flavor.
I am a fairly recent convert to the "incredible, edible, egg". Fifteen years ago I could barely stomach the sight of runny yolk oozing across the breakfast plate, defiling the toast and hashbrowns. Seemingly overnight I began to crave them and soon found delight in that ooze, especially if it was spiked with plenty of Tabasco sauce. Soon, I was baking quiches, hard-boiling eggs for salads, even scrambling them for breakfast sandwiches (English muffin, one scrambled egg, and a shaving of pepper-jack cheese...divine!). Consuming an egg or two will most likely leave the eater feeling comfortably full for a couple of hours or so and therefore not distracted by hunger shortly after consumption. Anyone who has tried to cut calories for whatever reason knows how important this is to successful weight loss, although that is not the focus here.
Nowadays, eggs may serve other purposes aside from being nutritious, versatile, and filling. They are also fairly cheap! Even if you purchase (as you should) eggs from free-roaming chickens, eggs cost about three bucks a dozen (about a quarter each). I need not remind anyone how important it is these days to get the most for your money. What's more, eggs can be part of as high or low brow a dish as you wish, from the most delicate of custards to rustic omelets cooked up with leftovers (my husband calls this "roadkill").
It would only be appropriate, after singing the praises of eggs, to include in this post a recipe that celebrates them. I will leave you with an elegant recipe courtesy of my friend Tony Catalfomo. What follows is his take on the traditional Mexican breakfast, chilaquiles. This version is much simpler and quicker! Enjoy!
Tony's Eggs and Chipotles for One (easily multiplied for more than one)
one large egg
one corn tortilla
one chipotle and as much adobo as you prefer (chipotles are pretty spicy, so modify to taste)
queso fresco or monterrey jack cheese to taste (a little goes a long way!)
optional: refried beans
Cut tortillas into strips. Fry them until they are crispy in a bit of canola oil, or, simply bake them in the oven on a cookie sheet until crispy. Be careful not to burn them. When they are done, if you fry them, place them on a plate covered with a paper towel to drain. Set strips aside.
In a large cast iron skillet (or whatever biggish frying pan you have), melt a tablespoon of butter at a medium heat (stovetops are all different...play with the heat on yours until you find the appropriate heat for cooking eggs). Place a chipotle and a dollop of adobo along one edge of the pan, then cook the egg to preference in the center of the pan as the chipotle heats up.
After the egg is cooked, quickly place on top of the tortilla strips, then drizzle the chipotle and adobo on top of the egg...if you scramble the egg, you can mix the chipotle and sauce in with the eggs. Sprinkle cheese of choice atop hot egg mixture and enjoy while still hot. Chopped green onions also make a nice addition! If you use beans, they can be warmed up in the same skillet if it is big enough, and you can mix the chipotle in with these.
