I have a reputation for putting an egg on top of everything. I see no reason to deny it. It’s a signature. Runny egg yolks are to me what butter is to Paula Dean. They just make everything better (and most of my dining companions – minus a handful of vegans – tend to agree with me).
What I really love about it is the simplicity of it all. A soft egg on top of anything produces a rich, silky “sauce” – without adding a thing. But the flexibility of eggs also appeals to me – they can be eaten alone, made into sandwich fixins, thrown into pasta, added to a salad, or whisked into baked goods.
And nothing (I mean nothing) beats a truly fresh egg. The white is more tender, the yolk is silkier, and the whole thing tastes sublimely delicious. Recently, I bought a dozen crazy fresh (we’re talking straight from the chicken, folks) eggs from a nearby farm. While I contemplated a million ways to cook them up, I ended up adding them to the dinner I was already making – using up some thin pork cutlets from the butcher, a batch of homemade sourdough breadcrumbs, and the last of the cherry tomatoes from my favorite farm stand.
As usual, the result surprised me – while it was nothing special, it hit the spot. A perfect late summer supper.