My cooking over the last week has been pretty basic, as I try to clean out all the perishables in my refrigerator before my upcoming vacation. But, surely I’m not the only one with fourteen eggs to use in five days. Or… perhaps I am, but everyone can use a quick, brunchy egg recipe. If I had fresh bread in the house, I would serve this on toasted slices of brioche.
Saturday Morning Eggs
2 Tbs olive oil, plus additional for pan
2 large eggs
1/4 cup grated mozzarella cheese
1 tsp spicy chile sauce (such as Sriracha)
Turn your oven on to broil. In a large, ovenproof skillet, heat enough olive oil to lightly coat the bottom of the pan. Crack two eggs directly into the skillet, and cook over medium high heat until the yolks just begin to set, and remove from heat.
Top eggs with grated cheese and place under the broiler for 1-2 minutes, until cheese is golden and bubbling. Eggs should slide easily from the pan with a spatula. In a small bowl, whisk together 2 Tbs olive oil with the chile sauce, and drizzle on eggs.
Eat over toast, or in bed watching reruns of Gilmore Girls.