Tag Archives: chive and lemon-oregano eggs on a tortilla

Chive and Lemon-Oregano Eggs on a Tortilla

29 Aug

I have neither class nor work on Fridays, meaning I get to spend the whole day at home catching up on homework and housework after sleeping in a little bit.  I wanted to cook myself up a nice breakfast with some eggs and leftover lemon-oregano emulsion.  However, as of Friday, Zak and I had not been grocery shopping for quite some time.  The bread was moldy and we didn’t have any milk in the fridge, so both eggs on toast and baked eggs were out.  After peering forlornly into the refrigerator for awhile, I noticed a package of tortillas far from expiration and a package of Chinese chives Zak had recently purchased from the Asian market.  Perfect!

Some sunny side up eggs with a healthy drizzle of lemon-oregano emulsion and fresh, oniony chives over a warmed tortilla were the perfect breakfast.  The lemon-oregano emulsion tastes a lot like a traditional hollandaise sauce, which of course is the perfect accompaniment to runny eggs.  The tortilla provides a bit of substance, soaking up some of the egg yolk and sauce.  Finally, the Chinese chives have a very similar flavor to traditional chives, though a bit more pronounced and definitely with more texture to them.  Regular chives can certainly be substituted, but use more of them because their flavor is toned down a bit from Chinese chives.  I love love loved the flavor combinations in this dish, and it’s pretty, quick, and easy to boot!  In fact, this is so easy that it barely qualifies as a recipe – basically, fry up some eggs and put everything on a plate.

Chive and Lemon-Oregano Eggs on a Tortilla

1 flour tortilla, warmed in microwave for thirty seconds

1/2 tbs. butter

2 eggs

2-3 Chinese chives, roughly chopped (about 3-4 tbs.) (or substitute double regular chives)

1/4 cup lemon-oregano emulsion

Kosher salt and freshly cracked black pepper

In a medium non-stick pan, melt butter over medium heat.  Carefully crack eggs into the pan.  Season with salt and pepper.  Cook 4-5 minutes until whites are set but yolks are still running.

Place warm tortilla on a plate.  Carefully side eggs out of the pan and onto the plate, being sure to check with a spatula first that they will easily slide.  Top with chives and lemon-oregano emulsion.  Serve immediately.

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