On my drive home last night, I had a series of very random ideas for dinner. It started with a bowl of pomegranates and red wine. Then, it was fried eggs. But, I also wanted to toast some nuts and roast garlic. Then, cheese. I had to have cheese. When I got home, I decided to do it all. It was pretty amazing. Savory and rich with a little sweet crunch.
hot gooey sweet crunchy mess: fried eggs + pecans
- 1/8 cup broken or chopped pecans
- 1 tbsp butter
- 1 garlic clove, diced
- 2 eggs
- Shredded cheddar cheese
- 1/8 cup pomegranate seeds
- Freshly ground black pepper + Celtic sea salt, to taste
In a hot skillet, add pecans and toast for about 5 minutes, or until the edges start to brown and crisp. You can tell they are getting close to being finished when the delish aroma of warm maple syrup surfaces. Transfer toasted pecans to a bowl and set aside.
In the same already warm skillet, add the butter and let it coat the pan and start to bubble over medium heat. Add the garlic to the pan and give the it a spin around to let the garlic distribute evenly in the butter. Crack the two eggs into the pan and cook over medium for about a minute or until whites begin to solidify. Turn heat down to low and add some freshly ground pepper. When transparent part of egg whites is nearly all solid white, fold the whites over the yolk to form a little egg packet. Cook on low for several more minutes until there is no more liquid white visible. If you don’t like runny eggs, flip the little packets over and cook for a couple more minutes.
Add the cheddar cheese to the top of the eggs in the skillet and let melt for about a minute. Plate the cheesy egg packets, season with salt and sprinkle the toasted pecans and pomegranates over the plate. Serve immediately and preferably with a huge glass of red wine.
Being in the cheesy egg and fruit mode and having a hot buttery skillet ready, I decided to make cheesy scrambled eggs too. I topped them off with 6 freshly muddled blackberries, shown here. The blackberries are best when piping hot, so muddle them first, then heat them. Then top off the hot cheesy eggs so the whole mixture is hot when served. Loving this combo.