Eggs & Birdies

Few things bring me back to my grandmother’s table than eggs and toast.

My amazing grandmother in mid-2000s

My amazing grandmother in mid-2000s

Mima wore her 1970s vibrantly swirly, totally rayon, neck-to-floor dressing gowns to make breakfast.  She called them “Eggs & Birdies” — slightly morbid now that I think about it as a grown up (arguably) — but she and Dida soft boiled the eggs and timed the toasting of bread to perfection. Every time.  Seventy plus years of marriage will do that to you….  Then: They lightly cracked the eggs open in an upright position and spooned the goodness over toasted slices of Orowheat.  Egg yolks running smoothly over toasted exteriors.  Cracked pepper and iodized salt.  Served with piping hot mugs of Folgers Crystals instant coffee and breakfast was served.

 

Eggs & Toast

Eggs & Toast

Dean made me and the kids this amazingly simple, old school goodness this morning for breakfast.  We’ve made it a regular weekly staple — this fried eggs over toast — but somehow this morning was different.  Eaten by hand, my first bite transported me back to Linda Ridge Road, to my grandmother’s table.  I almost cried.  I was 11 years old again in faded acid wash jeans, a hot pink t-shirt, and rubbing sleep from my eyes.

Somehow these fried eggs had the perfect flavor of a soft boiled and our 2-day old toasted slices Ciabatta from Costeaux Bakery in Healdsburg did the trick.  Today in our kitchen, we use local eggs, fancy rustic sea salts and fresh cracked rainbow peppercorns… But you get the drift.

Early days of little me and my Mima

Early days of little me and my Mima

I WORSHIP my grandmother.  Always will.  Peg Palmer was a force to be reckoned with.  Glamorous, loving and willful.  At home in a Marshall’s special as she was in Evening Attire or blue jeans.  Mima was fearless, funny in private circles, suffered ZERO social-climbing, and channeled much loving energy into us.  She had a special spot for us grandchildren.  As well as the color coral (in lipstick!!), water aerobics at the Valley Hunt Club, a mean chopped salad, forever being a size 10, and Asian art.  When life had me briefly down in my early 20s, Mima advised, “You go wash your face and put on fresh lipstick.  You’ll feel better.  Stick your chest out, tuck your rear end under and glide.  Glide.  Glide…” She was right.  Still is…. And I may still do this today whenever I need an inner boost.

I hope this breakfast kicks your day off right…without the need for 1980s coral lipstick!

Ingredients:

  • Farm fresh eggs or at least organic.  *You are looking for golden yolks.
  • Pat of butter (1-2 tablespoons)
  • Kosher or French sea salt
  • Slices of real bread — about to be toasted — 1 slice per egg

Heat a frying pan (or non-stick) up over medium-high heat.  Turn up heat to lower-high and melt butter.  Once butter begins to boil, crack eggs into pan and let cook 1-2 minutes until whites “set”  Remember: Cooking eggs is purely subjective.  Trial and error is the way to go.

Toast bread.  Butter bread and put on plate.

Using a smaller spatula, flip the eggs over and cook for 1 minute in reverse.  I look for a light gold “crust” to form on the edges.  Slide eggs onto each slice of buttered bread.  Dust with salt and pepper.  Serve IMMEDIATELY.

Additions include: flash sauteed kale or spinach, a drizzle of arugula aioli, or thinly sliced tomato works every time.

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