Last month, over the course of 7 days in a condo in Florida, our little family of four consumed over four dozen eggs for breakfast—and would have eaten more if we’d hit the nearby Whole Foods again.
Suffice it to say, we are head over heels for oeufs. I even devoted a lengthy post—a love letter, if you will—to the incredible edible egg, and all that can be done with this amazingly portable, magically versatile, affordably awesome emergency protein. With a handful of eggs, you can make a variety of Whole30-friendly dishes, including:
- Sweet Potato Hash with Fried Egg!
- Easy Paleo Frittata!
- Cantonese Egg Custard with Minced Pork!
- Chawanmushi (Savory Egg Custard)!
- Thai-Style Rolled Omelet!
- Egg Foo Young!
Lately, my favorite way to eat eggs is to fry ’em up with frilled, golden-brown edges. Inspired by Deb Perelman of Smitten Kitchen (and my mom, who’s always made her eggs this way), I’ve been making crispy fried eggs like a woman possessed.
Crispy fried eggs are great on their own in the morning, but don’t count ’em out for dinner, either. Here’s how I make a lightning-fast Sunnyside Salad—a couple of crispy fried eggs atop a bed of leafy greens, all topped with a splash of aged balsamic vinegar and a sprinkling of sea salt and pepper.
Don’t believe me? Check out this short video of me throwing together a Sunnyside Salad:
I know—you’ve had a long week and just want to fall face-first into a pizza box. But I guarantee that this simple and satisfying dish will hit the spot. Get the recipe here!
And just like that, you’ve already made it past the first week of your Whole30. How awesome is that?