Sunny side up

Eggs are beautiful. That delicate white smooth texture and that round yellow accent in the middle whose intensity transforms and changes as it continues to cook. A bit of salt and pepper, and there you go. Your meal has been brought to life.

I find eggs magical. They instantly bring some sun to any dish (pun intended). So basic. So elementary. Yet so surprisingly glorious. It’s funny that frying an egg is the first thing one tries out when learning how to cook, and it tends to be that simple element in recipes which seem to be the secret crowning glory. I suppose it’s that paradox of simplicity and sophistication which keeps this little dairy hard to keep away from. Here is one of the experimental breakfast (or lunch) hashes I have whipped in our kitchen where the egg literally completed meal.


Potato-celery hash with a sunny side up on top

potatoes, chopped into small cubes
celery, chopped
green beans, chopped
garlic, crushed
salt and pepper
smoked sweet paprika (or any paprika powder)

Sauté the garlic in a bit of olive oil, and add the potatoes. Sauté and leave to cook until potatoes are golden brown. Add the celery and green beans. Crack some salt and pepper and sprinkle some paprika over the hash. Cook over medium heat for 6-8 minutes.

On a separate pan, fry the egg based on your preference. You can also poach it if you prefer a healthier option. Place the hash on a deep plate and slide the sunny side up over it. Sit, eat and enjoy your day! ✌︎


2 thoughts on “Sunny side up

    1. It is a cloudy one indeed – just like swiss skies lately! I think its cooking tends to adapt to the immediate surroundings. haha!


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