My usual morning eggs are/is a simple oniony "sunnyside up." I don't break and beat the eggs before adding them to the sauteeing onions, which are no more than an opinion unevenly cut and placed in a frying pan with some oil and then cooked covered for a bit. When I can smell it cooking, I add the two eggs, cover again, turn off when the yolk is solid and then that's it. I sometimes (in the summer) add a tiny bit of coarse salt, coarse ground pepper and some turmeric. But the other day, I was in the mood for "adventure," so I added some green cabbage to the onion, and then when I served it, in addition to the pepper and turmeric, I added some pesto* and horseradish**.
It tasted fantastic.
*I had prepared some "instant pesto" for Shabbat, and some was leftover.
** The horseradish had been made/prepared for Passover. My husband "grinds" the horseradish root in the coffee bean attachment to our old Passover Moulinex Blender and then adds vinegar to it. It stays fresh and potent for months stored in a glass jar in the fridge.
It tasted fantastic.
*I had prepared some "instant pesto" for Shabbat, and some was leftover.
** The horseradish had been made/prepared for Passover. My husband "grinds" the horseradish root in the coffee bean attachment to our old Passover Moulinex Blender and then adds vinegar to it. It stays fresh and potent for months stored in a glass jar in the fridge.
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