Eggs Made Simple for Breakfast or Dinner

Breakfast for dinner or dinner for breakfast? That is the question! And the answer is both!

In America, we are trained to think of eggs as mainly a breakfast food. But who says we have to limit eggs to a time frame that ends before noon? In many cultures, it’s customary to eat satisfying foods at any time of day. In Japan, it’s even common to have salmon and miso soup in the morning!

So if dinner can be for breakfast, why not breakfast for dinner? Here’s to inviting eggs to the dinner table! And with a little creativity there are many more dishes that can be whipped up besides just a scramble (although there’s nothing wrong with that!).

This recipe is one of my go-to’s at the end of a long workday. The first time it came together as a combination of ingredients I already had in my fridge (farm fresh eggs being one of my convenient staples).

It’s best to buy free-range, pastured eggs, if possible. Your local farmers’ market is the best option, and if you’re buying at the grocery, make sure they are organic. Non-organic eggs contain lots of pesticides and antibiotics.

For the base of this dish I use whatever leftovers are on hand! Here are some examples, but feel free to improvise:

  • Mashed avocado with smoked salmon and diced cherry tomatoes
  • Beans and rice with salsa
  • Roasted root veggies with olive oil, sea salt, and cracked black pepper
  • Spinach leaves, mushrooms and walnuts

Cook 2 eggs over easy and place them atop whatever you’ve created as your base. Cut into the yolks and let them ooze over the base. Then toss, coating all ingredients to mix well with the yolk. Voila—egg dishes you can eat at night.

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