I’ve been making these crispy fried eggs from Smitten Kitchen lately, and they’re pretty versatile. They’re great for times when I want to top something with a little protein, and add a little texture in the process. So far I’ve had them:
*On top of a wedge salad
*Plain, paired with toast
*On top of a pizza-like toast in sauce, for brunch
My next idea: Topping roasted sweet potatoes and kale with one for an easy no-meat dinner.