Posted in Blurbs, tips & tricks

How to Turn Anything Into Breakfast

It’s impossible to know how many times I’ve heard the phrase “put an egg on it!” in my lifetime. Just typing it triggers a montage in my brain of my dad, grandmother, and several of my aunts all enthusiastically proclaiming their easy post-holiday breakfast policy. It also makes me wish there were an egg version of this gif, which I came across a few years ago and has since become infamous in my family. It never gets old and is so funny because it’s too close to the truth to be anything else:



Turkey and stuffing, enchiladas, soup, rice, salad, any kind of bread, you name it and I’ve probably seen someone put an egg on it. Or two.

And why not? Eggs are one of the most versatile foods around. Eggs contain a little bit of almost every nutrient we need, including an array of vitamins, omega-3, and 7 grams of protein, in an average of just 77 calories. Besides which, the variety of ways in which they can be prepared range from solid hard-boiled eggs to light-as-air meringue so, naturally, they can be found in every course from breakfast to dessert. They are what huevos rancheros and Italian (or French or Swiss) buttercream have in common.

There have been countless studies over decades as to their cholesterol content and the possibility of it increasing blood cholesterol, thus possibly increasing the risk for heart disease, but it seems there is no hard answer and science has gone back and forth over how much is too much. There are also studies that have concluded that food cholesterol has little, if any, impact on blood cholesterol. (I’m not going to link to them because there are a ton, and a simple google search is all you’ll need to do if you want more information or even just to see how many different opinions there are.)


The point seems to be, like everything else, to enjoy them in moderation. Each of our bodies may respond differently to any number of dietary choices that we make on a daily basis, my philosophy is to do the best I can with the information I have and pay attention to how my body responds.

That being said, if I haven’t made it clear, I’m a big fan of eggs. There have been a few times in my life where my stomach was so sensitive there wasn’t much I could eat, but eggs have always remained a constant. There aren’t very many foods that fit into the niche they hold, being at once nutritious and versatile while light on both the waistline and wallet. I have at least two every day. Sometimes for breakfast, sometimes for lunch. I buy an eighteen pack every week, whether we’ve finished the previous one or not, because I know I don’t have to worry about them spoiling. My current favorite way to have them is simply over-medium with a piece of buttered toast (and often a hefty splash of the jalapeno sauce I mentioned last week) but I’m certainly not above putting a couple on last night’s dinner for round two.

So next time you need an excuse to have your favorite dinner, but you don’t want to wait until it’s appropriate (because apparently, some people have rules like that), just remember the simple trick that magically turns anything into breakfast food:

Put an egg on it!


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