Sometimes, you discover a new recipe because you are trying to use up something. I have a lot of onions from my garden and some of them are starting to sprout–they need to be eaten before they start to go bad. We always have good eggs and ghee on hand, and I happened to have some Shitake mushrooms. Also, we always have cultured vegetables in the fridge. This recipe is better than just frying eggs and easier than an omelet. The photo shows the eggs served with turkey bacon on a salad. We are quickly incorporating more vegetables into a meal–that’s what most people have the hardest time doing. It’s not really hard; it’s a new way of thinking. I hope this recipe offers some inspiration.
1 large red onion, chopped fine
1/2 cup chopped Shitake mushrooms
1 Tbsp. ghee
1/2 tsp. sea salt (add more if desired but not if you use Emeril’s Essence which has salt in it)
1 tsp. dried herb or spice of your choice (sweet basil or Emeril’s Essence are both good. Use less salt if you use Emeril’s Essence)
4 eggs from pasture-raised chickens
1/2 cup cultured vegetables (red cabbage–see Waldorf Salad recipe, or use store-bought raw sauerkraut)
Melt ghee in a medium-sized skillet. Add onions and stir over medium heat for 5 minutes until tender. Add mushrooms, salt, and herb or spice and stir well. Saute for another few minutes.
Crack eggs on top of vegetables–drop one egg on each quarter of the skillet but keep the eggs closer to the center so the whites don’t go down the sides of the pan. The pan will be easy to clean if you can keep the eggs right on top of the vegetables–it will look better too! When you use fresh eggs, the whites are less runny and this is easier to accomplish. Now reduce the heat to low and cover the pan with a lid. Remove from heat once the eggs are cooked to your satisfaction–I prefer the yolks just set and not runny.
Cut into quarters–one egg on top of each quarter. Use a spatula to lift out. It should stay intact and remove easily. Serve immediately with a tablespoon or two of cultured vegetables on top.