These eggs are hard to describe. They're sort of sweet AND savory, in the best possible ways, and the combination was delicious! The onion and tomato add a nice sweetness. The olives, cheese and preserved garlic add the savory. The mayo, EVOO, and Farmer's Market pasture raised eggs all add good omega 3's. All in all, they were surprising, I'll make this again. Give this, or some variation a try!
First, in a small bowl, whisk 2 large eggs together with 2-3T of real Mayonnaise and fresh ground black pepper.
Heat 2T Greek EVOO in a frying pan. Add 5 preserved garlic cloves, from the deli - the ones preserved in seasoned EVOO. Chop them well with half a medium onion. Add these to the hot oil in the pan. When that's sizzling and partially cooked, pour in the egg mixture. Cover a minute or two, then gently move everything around the pan, flipping it once so at the end there are no shiny-uncooked areas. Serve with your favorite olives and some cut, seasoned cherry tomatoes. (Today I used dry dill, fresh ground black pepper and Himalayan pink salt.) Notice and savor all the subtle flavors. This went together quick and could easily be a good healthy breakfast, even on a busy day.
However, at the end, I added a slice of the least possible healthy 'cheese'. . .Velveeta! Regarding this. . .I rarely buy bread, but at one of my favorite high-end grocery stores, a few days ago, they had Artisan loaves of Olive-Rosemary bread! Ahhhh, grilled cheese! I love mine cooked with slices of fresh tomato and raw onion. . .And it has to be nasty American 'cheese'. Or, even worse, Velveeta like my mom used in my childhood. Every once in a while, I think it's okay to cross the line. . .Just don't stay there! 😉 . .Lin
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