Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping

havarti, avocado, serrano, and egg sandwich

There are times when I simply have to do a little happy dance. One of those times was when I found out that the new food cart down the street from my house was going to be something called Fried Egg I’m in Love. The only thing I can’t resist more than a meal with an egg on it? Great puns.

This sandwich is inspired by my go- to sandwich at Fried Egg I’m in Love; there, it’s called Free-Range Against the Machine, but I call it the perfect lunch. If it’s summer, and you can find amazing tomatoes, feel free to add a slice.

Makes 1 sandwich

1 tablespoon butter

2 slices whole grain bread 1 slice havarti cheese

½ cup fresh spinach

½ serrano pepper, sliced into rings

½ avocado, peeled and sliced

Salt and freshly ground pepper

›› Poach the egg and set it aside to drain. Melt the butter over medium-low heat in a skillet large enough to hold the two slices of bread side by side. Place the bread in the skillet and top one slice with the havarti, spinach, and peppers. Toast for about 2 minutes.

›› When the bread is golden brown (you can easily check its doneness on the untopped slice), carefully remove the cheese-topped slice from the pan and place it on a plate. Top with the avocado, the egg, and salt and pepper to taste, then gently top with the other slice of bread (no flipping needed!). Devour.

bbq chicken and egg sandwich

If you’re in a bind for time, using a rotisserie chicken from the grocery store is a fine substitute for making your own barbecued chicken. But if you’re not in a rush, whip up a batch of this delicious barbecue (which makes extra sauce) and freeze any leftovers in individual servings for a quick bite later in the week.

Makes 6 sandwiches

¼ cup tomato paste

½ cup apple cider

½ cup soy sauce

1 cup distilled white vinegar ¼ cup honey

½ cup minced shallot

⅓ cup minced serrano or jalapeño peppers with seeds

¼ cup minced garlic

6 boneless chicken thighs

6 small brioche buns

2 slices red onion, separated into rings

›› Start by making the sauce. Add the tomato paste to a medium saucepan, with a splash of the water. Stir to thin the paste, then add the remaining water a little at a time. Stir in the apple cider, soy sauce, vinegar, honey, shallot, peppers, and garlic. Bring the mixture to a boil, stirring, then reduce the heat and briskly simmer, stirring occasionally, until sauce is reduced to 2¼ cups, about 1 hour. (Stir frequently toward the end of cooking to prevent sticking.) Taste and add salt if needed. Place about half of the sauce in a large bowl, saving the rest for later use.

›› You’ll get the most flavor if you grill the chicken. Heat an outdoor grill to medium-high and lightly oil the grill rack. Place the chicken on the grill, skin side down. Cook for about 10 minutes, then flip the chicken and continue to cook until the internal temperature reaches 165 degrees F on a meat thermometer, another 10 to 15 minutes. Remove the chicken from the grill and dip it in the bowl with the sauce, turning to coat. Return the chicken to the grill and cook for another 3 to 4 minutes on each side, until the chicken begins to caramelize.

›› If you don’t have a grill, you can make the chicken in the oven on a broiler pan. Heat the oven to 450 degrees F and cook the chicken for about 10 minutes on each side, or until the internal temperature reaches 165 degrees F. Coat with the sauce as described above, return the chicken to the oven, and broil for about 4 minutes on each side.

›› While the chicken is cooking, prepare the eggs, either over easy or poached.

›› To serve, spread a bit of BBQ sauce on each of the bottom buns, and top with a chicken thigh, a ring or two of onion, and an egg.

hot dog with scrambled eggs and hot sauce

I might have gotten a funny look from the bartender at Nick’s Famous Coney Island in Portland when I ordered my dog with an egg on it, but she was still more than happy to oblige. That egg was delightfully runny sunny-side up, but while delicious, it was too messy even for me. Scrambled, with plenty of hot sauce, seems to be a better fit for the je ne sais quoi of a hot dog.

Makes 1 hot dog

1 hot dog or Polish sausage

1 teaspoon butter

2 eggs, scrambled

Plenty of hot sauce

›› You don’t really need a recipe for this, but here is one anyway.

›› It starts with the perfect way to cook a hot dog without a grill. Heat a skillet that will fit your hot dog over medium-high heat. Add about ¼ cup of water to the skillet and bring it to a rapid boil. If you want to get fancy, you can use a little beer instead. When the water is at a good steam, add the hot dog. Cook until the water is completely gone. Then add the butter to the pan and cook the dog, flipping occasionally, until it’s a little caramelized all over, about 3 minutes. While the hot dog is cooking, make your scrambled eggs.

›› To serve, nestle the hot dog in its bun and top with the scrambled eggs and many shakes of hot sauce.

I thought about doing something to mix up this traditional egg, ham, and cheesy béchamel sandwich, but then I remembered the old record series, Hooked on Classics, and realized you don’t mess with an already great thing. It’s really the perfect sandwich as it is. While the Mornay sauce is classic, the sandwich is a little lighter and still delicious without it.

Makes 1 sandwich

1 tablespoon butter

2 slices rustic country bread

2 teaspoons Dijon mustard

½ cup grated Gruyère cheese

Mornay Sauce (optional; recipe follows)

Salt and freshly ground pepper

›› In a skillet large enough to hold the 2 slices of bread side by side, fry the egg sunny-side up. Set the egg aside on a plate and increase the heat to medium-low. Add the butter and let it melt. Place both slices of bread in the skillet and top one of them with the mustard and ham and the other with the cheese. Toast the bread for about 2 minutes, until it’s golden brown. Carefully remove the ham-topped slice from the pan and place it on a plate. Spoon on some of the sauce and then top it with the other slice of bread (no flipping needed!), then the egg, and a bit more sauce if desired. Season to taste with salt and pepper.

MORNAY SAUCE

Makes about 1 cup

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup milk

Large pinch of salt and pepper

Pinch of freshly grated nutmeg

½ cup grated Gruyère cheese

›› Melt the butter in a small, heavy-bottomed saucepan over medium-high heat. Whisk in the flour and cook, stirring constantly, about 1 minute, being careful not to let it brown. Whisk in the milk, bring it to a low boil, and cook, stirring constantly, about 2 minutes more. Add the salt, pepper, and nutmeg. Remove the pan from the heat and stir in the cheese until it melts. Use immediately or cool, cover, and refrigerate for up to 3 days.

my ultimate burger

Dick’s Kitchen in Portland features a rotating “guest burger” on its menu with meats that range from buffalo to duck+pork (aka dork) to wild boar. They’re always good, but I find myself coming back to a beef burger, especially one that’s made with great-quality, grass-fed beef. By grinding the meat yourself, you know exactly what you’re getting.

¼ pound sirloin

2 strips bacon (optional)

1 small shallot, chopped

2 tablespoons bread crumbs

Pinch of smoked paprika

Salt and freshly ground pepper

1 slice cheddar cheese

Ketchup, mustard, and/or mayo (optional)

Pickles (optional)

1 leaf butterhead lettuce (optional)

1 slice tomato (optional)

1 slice red onion (optional)

›› Cut the sirloin into 1-inch chunks and the bacon into 1-inch pieces. Place in a meat grinder and grind twice. If you’re using preground meat, you can just stir it together with finely chopped, uncooked bacon.

›› In a small bowl, mix the ground meat with 1 of the eggs, shallots, bread crumbs, paprika, and salt and pepper to taste. Form the mixture into a ball, then gently press to flatten it into a 4-inch disc.

›› Grill the burger on an outdoor grill for 5 to 7 minutes on each side (depending on your doneness preference). If you don’t have an outdoor grill, try using a cast-iron stovetop grill pan greased with a small amount of oil. Add the cheese during the last few minutes of cooking.

›› While the burger is cooking, toast the bun and fry the remaining egg over easy.

›› Spread the ketchup, mustard, and/or mayo on the bottom of the bun. Follow with the pickles and lettuce. Place the burger on top of the lettuce, cheese side up, and top with the tomato, onion, and egg. Gently add the top of the bun.

sunny-side chili

You can do chili slow and you can do chili quick. This is the quick version, which was my husband’s typical Thursday-night dinner growing up, served with a stack of toast on the side. Clearly, he isn’t from Texas, but that doesn’t make this chili any less delicious. You’ll want to use a really good chile powder for this recipe since that is the major flavor; I love the New Mexican Red Chile Powder from Rancho Gordo.

1 teaspoon olive oil

½ cup diced onion

1 celery stalk, diced

2 slices green bell pepper, diced

1 clove garlic, minced

½ pound lean ground beef

Salt and freshly ground pepper

Dash of Worcestershire sauce

2 tablespoons chile powder

1 (7-ounce) can red kidney beans, drained

½ cup tomato juice

6 slices sandwich bread

›› Heat the oil in a medium saucepan over medium-low heat and add the onion, celery, bell pepper, and garlic. Cook, stirring frequently, until they’re lightly softened, about 5 minutes.

›› Increase the heat to medium-high and crumble in the ground beef. Cook for about 5 minutes, or until the meat has browned. Add the salt and pepper to taste, Worcestershire, chile powder, and beans. Cook for about 2 minutes, then add the tomato juice. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for about 10 minutes.

›› While the chili is simmering, toast and butter the bread, and fry the eggs sunny-side up.

›› To serve, divide the chili between two bowls and top each with an egg. Serve with the toast on the side; Cam and I always make a big stack with the buttered sides together.

fried-egg tacos

Is it coincidence or divine providence that home-style corn tortillas just happen to be the perfect size to hold a fried egg? Either way, this dish is “oh my, I can’t wait to eat that” inspiring.

2 tablespoons chopped onion

1 teaspoon distilled white vinegar

1 tablespoon vegetable oil

3 corn tortillas

3 tablespoons chopped fresh cilantro

2 tablespoons crumbled cotija cheese

›› Mix the onion with the vinegar and salt in a small bowl, and set aside to lightly pickle. Fry the eggs sunny-side up, and set aside.

›› Heat the oil in a cast-iron skillet over medium-high heat. When it’s shimmering, add a tortilla. Cook on both sides until slightly crispy, about 1 minute each. Repeat with the remaining tortillas, adding a bit more oil to the pan if needed.

›› Top each tortilla with an egg, followed by the pickled onions, cilantro, cotija, and a squeeze of lime juice, and gently fold to serve.

pork stew with rice and poached eggs

One of my favorite comfort foods is posole, a spicy Mexican pork-and-hominy stew that is simmered slowly for hours and served with all sorts of flavorful toppings. This stew riffs on that classic, but substitutes brown rice for the hominy and adds a broth-poached egg to the list of delicious toppings. You could also stew the pork, onions, garlic, and herbs in a slow cooker overnight, adding leftover cooked rice just before serving.

Makes 4 large bowls, plus some leftovers

1 tablespoon olive oil

2 to 3 pounds pork shoulder, bone in

1 small head garlic

1 onion, peeled, quartered, and sliced

2 tablespoons dried cilantro

2 tablespoons dried oregano

½ cup uncooked brown rice

Salt and freshly ground pepper

½ cup chopped radish, for garnish

¼ cup chopped green onion, for garnish

½ cup crumbled cotija cheese, for garnish

1 jalapeño, seeded and chopped, for garnish

1 lime, chopped, for garnish

1 avocado, chopped, for garnish

›› Heat the oil in a large heavy, lidded pot over medium-high heat. When it’s shimmering, add the pork shoulder. Sear the pork on all sides, about 2 minutes each side.

›› Chop the top off the garlic head, pull off any loose roots, and add it to the pot, along with the onion, cilantro, and oregano. Add at least 4 quarts of water, enough to cover the pork. Bring the water to a boil, then reduce the heat and simmer for 3 to 4 hours, covered, until the meat softens and falls off the bone. Add more water as needed to keep at least 3 quarts in the pot.

›› With a slotted spoon, remove the garlic and discard. Ladle about 4 cups of the broth into a separate pot and set aside. Break up the larger pork pieces with two forks, keeping them in the broth. Add the rice, and continue to simmer until it softens, about 20 minutes. Season to taste with salt and pepper.

›› While the stew cooks, bring the pot of broth you set aside earlier to a simmer and poach the eggs in the broth.

›› To serve, ladle some of the pork and rice into a bowl. Top with one of the poached eggs, along with some of the broth from the poaching pot. Garnish with radish, green onion, cheese, jalapeño, lime, and avocado.

spicy thai pbj&e

Peanut butter and egg? Am I crazy? Bear with me for a moment, because I’m going to make your brain spin around. Think about pad thai. On a sandwich. There you go. I’ll give full credit for the idea that you can do more than sweet with peanut butter to the fine folks at Portland’s PBJ’s food cart, who pair peanut butter and jelly with all sorts of crazy things to delicious result. However, none, that I know, have eggs on them.

Makes 1 sandwich

1 tablespoon orange marmalade

Healthy squirt of sriracha

1 teaspoon tamarind paste, divided

2 tablespoons peanut butter

1 teaspoon fish sauce

1 tablespoon butter, softened

2 slices challah bread 1 egg

3 or 4 fresh Thai basil leaves

¼ cup bean sprouts

›› In a small bowl, mix the marmalade, sriracha, and ½ teaspoon of the tamarind paste. In another bowl, mix the peanut butter, fish sauce, and remaining ½ teaspoon tamarind paste.

›› Butter one side of each bread slice. Turn the slices over, and spread the marmalade mixture on one slice and the peanut butter mixture on the other. Place the bread, buttered side down, in a skillet large enough to hold both slices and toast over medium-low heat until crisp. Meanwhile, fry the egg over hard.

›› Once the bread is golden brown, top one slice with the egg, basil, and sprouts, and gently add the other slice.

grilled cheese and egg sandwich

This one is a little trickier than it sounds, because it requires you to cook the egg and bread in the same skillet—some flipping is involved—but an egg on your grilled cheese is an unexpectedly amazing upgrade.

Makes 1 sandwich

1 tablespoon butter

2 slices sourdough bread

2 slices American cheese

›› Melt the butter over medium-low heat in a skillet big enough to hold the two slices of bread side by side. When it has just melted (not browned), place a slice of bread on one side of the skillet and gently pour the egg on the other side. Top the bread with the cheese. Cut a yolk-size hole in the middle of the other bread slice and carefully top the egg with that slice, lining up the yolk and the hole. Add a little more butter to the pan if it looks dry.

›› Now, very carefully, use a spatula to flip the piece of bread with the egg under it. Place the cheese-covered slice on top. Let the sandwich cook for another minute to brown, then lift it out of the pan, flipping so that the egg side is up.

kimchi fried rice

Inspired by one of my favorite food trucks in Seattle, Marination Mobile, this fried rice is spicy, with a bit of crunch from the cashews. When it’s in my bowl, I top it with two over-easy eggs and a little more kimchi on the side.

Makes 2 hearty servings

2 tablespoons vegetable oil, divided

1 yellow onion, diced

4 green onions, white and light-green parts, chopped

1 large carrot, finely diced

8 ounces shiitake mushrooms, stemmed and sliced

2 cloves garlic, minced

½ cup kimchi, plus more for serving

1 tablespoon minced fresh ginger

3 cups cooked, cooled rice

1 tablespoon soy sauce

1 tablespoon sriracha (optional)

¼ cup cashews, chopped (optional)

›› Heat 1 tablespoon of the oil in a large wok over medium-high heat. Add the onion, green onions, and carrot, and cook until lightly softened, about 2 minutes. Remove the veggies from the wok and lightly wipe it out with a paper towel.

›› Return the wok to the heat and add the remaining tablespoon oil, along with the mushrooms and garlic. Stir-fry for about 2 minutes, or until the shiitakes soften and become a little glossy. Chop the kimchi. Add the onion mixture back to the wok, along with the ginger and kimchi.

›› Add the rice and stir to distribute. Increase the heat slightly and let the rice sit so some of it crisps on the bottom of the wok. Pour in the soy sauce and sriracha and stir to combine. Stir in the cashews. Reduce the heat to medium-low. In a separate skillet, fry the eggs over easy.

›› To serve, divide the rice between 2 bowls and top each bowl with 1 or 2 eggs and additional kimchi on the side.

duck egg sandwich with spinach and chipotle cream

Feed this luscious sandwich to your egg-eating veggie friends when they get a burger craving, and they’ll likely think twice about ever ordering a veggie burger–puck again. When you eat it, it drips and spills everywhere in a decidedly appealing way. NOTE: The bun must be fresh. Really fresh. A stale bun will wreck this sandwich.

Makes 1 sandwich

1 tablespoon adobo sauce (from a can of chipotles; add more or less depending on how spicy you like things)

1 tablespoon sour cream

1 brioche bun, toasted

½ cup baby spinach or arugula

1 to 2 strips smoked red pepper

1 to 2 rings red onion

›› Mix the adobo sauce with the sour cream. Spread the mixture on both sides of the bun. Fry the egg sunny-side up. Top the bottom of the bun with the spinach, red pepper, onion, and egg. Add the top bun and serve immediately.

lunch breakfast burrito bowl

After several years of carb overload from testing recipes for my books Doughnuts and Real Snacks, it was time for a carb reset. During several weeks of low-carb eating, this was my go- to food (sans the potatoes). Full of flavor and protein, and customizable to the nth degree, it’s so good, I didn’t miss the carbs at all.

1 medium Yukon Gold potato

Olive oil for cooking potatoes

Salt and freshly ground pepper

½ cup cooked black beans

1 serrano pepper, seeded and finely chopped

2 tablespoons chopped fresh cilantro, divided

2 tablespoons crumbled cotija cheese

›› Cut the potato into ½-inch chunks and put them in a pot of cold water. Bring the water to a boil over medium-high heat and cook for 5 minutes, until just a little tender. Drain the potatoes and transfer them to a skillet with a splash of olive oil. Season them to taste with salt and pepper, and cook over medium-high heat until the edges are gorgeously crisp.

›› In a small bowl, whisk or blend the eggs with an immersion blender and pour them over the potatoes. Stir, gently and infrequently, until you have nice, fluffy, eggy bits mixed with your crispy potatoes. Turn off the heat as soon as the eggs have set.

›› Warm the beans, pepper, and 1 tablespoon of the cilantro in a small saucepan over medium-low heat. Transfer the bean mixture to a bowl, top with the potatoes and eggs, and add the remaining tablespoon cilantro, pico de gallo to taste, and cheese.

Made with an over-hard egg, this is the perfect sandwich to eat on the go without fear of getting egg on your face.

Makes 1 sandwich

2 slices sourdough bread

2 leaves butterhead lettuce

Salt and freshly ground pepper

›› Toast the bread and fry the bacon and the egg, over hard. Place 1 slice of the lettuce on the toast and top with the tomato. Next comes the egg. Cut the bacon in half and place on the egg. Season to taste with salt and pepper. Add the other piece of lettuce, followed by the other piece of toast. Slice in half and serve.