Eggs for breakfast, brunch or lunch

Eggs for breakfast, brunch or lunch

Eggs are not just a breakfast food. That tasty fragile oval is a deeply misunderstood food. It’s not a vegetable, fruit or meat, and it’s gotten a lot of good and bad press through the years. Some say eggs are not good for you, that they’re high in cholesterol. Some say eggs are a great source of protein and perfect for breakfast for those on high-protein diets such as the Atkins Diet and South Beach Diet.

Remember in Rocky, when Sylvester Stallone cracks five eggs into a glass and drinks them before going out running? Classic.

I don’t eat raw eggs. But I have no problem with eggs. Whether they’re good or bad for you depends on what you’re reading and what you chose to believe. Personally, I follow mami’s advice: Everything in moderation.

The most important thing I can tell you about eggs is that the organic free-range taste better than the standard grocery store bought egg. And I venture to say they’re better for you because industrially farmed eggs come from chickens that can be fed hormones and antibiotics. Whatever a chicken eats is passed down to its egg.

Crack open an organic egg and a standard egg and look at their yolks side by side. The organic egg should have a deep orange, slightly solid yoke. That’s a good egg and it will taste great. All the good stuff is in the yolk.

Also read: 3 Whipped greek yogurt dessert recipes

Eggs for breakfast, brunch or lunch

Organic eggs can be expensive, but it’s one of those things in life that are definitely worth their price. I offset the cost by varying my breakfast. On weekdays I only have fruit or yogurt, but on the weekend: watch out eggs, here I come!

But the thing is, we’re used to having eggs for breakfast only. But why not for lunch? In Bolivia and Peru a fried egg is often placed on top of lunch or dinner. And what’s wrong with having a breakfast style sandwich for lunch?

I guess we’re creatures of habit. And that’s okay. So here are a couple of ways you can prepare eggs anytime of the day. Enjoy!

Eggs bachelor

Serves 1

Ingredients:

  • 2 corn tortillas
  • 2 eggs
  • 1 pork chop
  • 7 oz. can of Herdez Salsa Ranchera

Directions:

Warm the tortillas in a pan and lay them on a plate. Pan fry the pork chop and lay it on top of the tortillas.
Fry the eggs. When they’re almost ready, pour the salsa on the eggs and let it warm up a bit. Scoop the eggs over the pork chop, pour the sauce on top.

Green onions and feta cheese omelette

Serves 1

Ingredients:

  • 2 eggs
  • 3 green onions, diced
  • 1/2 cup of feta cheese

Directions:

Beat the eggs together and pour over a hot pan. Pour the green onion and stir to cook the egg throughout. When the egg feels cooked, pour the feta cheese over the egg.
When the feta begins to soften, fold the egg onto a plate. (No need to add salt because the cheese is salty).

Phillippe Diederich

Phillippe Diederich is a bilingual author and photographer born in the Dominican Republic and raised in Mexico City and Miami. His photography has appeared in The New York Times, Time magazine, U.S. News and World Report and other national publications. Phillippe's novels Sofrito and Playing for the Devil's Fire are both published by Cinco Puntos Press. He is the recipient of a PEN/Phyllis Naylor Working Writer Fellowship and the Editor-in-Chief of Viva Fifty!