Hmmm… the egg. I’ve never been much of an egg person; my interest has been mostly philosophical in the context of “what came first.”
While essential for baking, I don’t often eat eggs on their own as an omelet, scrambled, poached, sunny-side up, etc. That is until recently when I discovered the balsamic fried egg.
Surprisingly, I’ve actually begun to crave this creation: it’s simple, quick, savory and a little sweet, and goes well with whatever vegetable I’ve got in the fridge (so far I like mushrooms best). Plus it’s an inexpensive protein. I should point out that this is always made for dinner, never breakfast. Not really sure why though.
Also, a good quality balsamic vinegar is a must! Look for one that has been aged 18 years.
The egg (er, end).
Here’s the recipe:
Balsamic Fried Egg
Nonstick cooking spray
1/2 cup diced mushrooms (or any vegetable)
1 large egg
1/2 tablespoon balsamic vinegar
Coat a nonstick saute pan with cooking spray and place it over medium-high heat. Add the mushrooms to the pan and cook until soft, about 5 minutes. Remove the mushrooms from the pan and set on a plate.
Spray the pan again and return it to the burner over medium heat. Crack the egg into the pan being careful not to break the yolk. Cook the egg on one side until the bottom layer of egg white has set, about 2 minutes. Carefully flip the egg over (again, being sure not to break the yolk) and cook for an additional 1 to 2 minutes for a runny yolk.
Pour the balsamic vinegar into the pan and stir in the cooked mushrooms. Cook for 1 minute until the mushrooms are heated through and the vinegar reduces to a syrup-like consistency for over-easy. Serve hot and eat immediately.