Eggs Over Hard (Serves 2)
What you’ll need:
- 2 Eggs (Sustainable Farming Eggs, if possible; otherwise Free Range)
- 1 lb Bacon
- 1 Cup Chopped Celery
- 1/2 Cup Sliced Mushroom (Best with Crimini / Baby Bella)
Cook the bacon first. This is a fairly simple step – but I like to modify a couple of details to maintain the flavor, and texture, that I like the best. I do the following 3 steps when it comes to bacon: First, I am careful which bacon I use. Second, I like to cook it a little bit slower than most people, with a lid on the pan. I find that this keeps the bacon more on the chewy side, the way I like it, while still cooking it thoroughly. And third: I always try to re-use the bacon fat while it’s fresh. This is why I like to cook the bacon first. While the bacon is cooking, get the eggs ready, and chop the celery and mushrooms. This won’t take long, so go ahead and get them ready.
An aside on bacon: There are lots of different kinds of bacon out there, and it’s such a delightful portion of any meal that I like to take care in which brand, and flavor, I choose. For more information on bacon, including suggestions, take a look at my “Projects” page, where I am in the process of constantly evaluating which bacon brands are available, and which I like the most. For the purposes of this post, just keep in mind that the bacon you choose will have an affect on the dish.
As soon as the bacon is done, add the eggs to the already hot pan. Eggs over hard is my favorite way to eat eggs. Strangely, I only rarely see it served, few people order it or have even heard of it, and most commercial chefs don’t do it right. So, here is how to do Eggs Over Hard, the right way. Crack the egg in to the pan, like you would for Sunny Side Up, or Eggs Over Easy. Let this cook for a few moments, until the runny egg white is fully cooked through. I like to add a pinch of salt and some fresh ground pepper right on top of the egg, while the white is cooking through.
Once the white has cooked through, tilt the pan, letting the yolk slide toward one side of the now-cooked egg white. With your spatula, lift up the far side of the egg white, and flip it over the top of the yolk. This will enclose the yolk in the white, keeping the heat inside the egg, and baking the yolk. Let this cook for a minute or two, and then flip it to cook the other side. I like to cook this on medium heat, and it takes me about 2 minutes per side to get it cooked the way I like it.
Just before the eggs are done, turn the heat up to high. I would do this for about 20 seconds, then take the eggs out, and put the mushrooms and celery in. Cook these on high for about a minute, then serve and enjoy!
For more Urban Paleo Chef recipes, and meal ideas, be sure to check back regularly! If you have questions, “Classic” recipes that you would like to see done Paleo, or if this was just as good as you had hoped, please post in the comments section.