A Sunny Sunday Breakfast on a Cloudy Day: Fried eggs over a bed of onions

Overcast and a bit chilly on the last day of January. Unusual but welcome conditions. A lazy Sunday morning after the gym. Exhausted, the grogginess returns to us as strong as if we never left the bed. Hungry. The normal cereal just won’t do today. “Wanna make some eggs? I’m gonna lay back down.” What an incredible man. And look what he brings: three eggs, sunny-side-up, on top of a bed of sauteed onions. Yolks cooked to the preferred consistency. We have tried endless times to get a soft boiled egg to look exactly like these. At the first glimpse, runny. But with the edge of a fork it holds together, the white mostly untouched by the golden glow. Still the yolks spread easily, smoothly, like cream, over a piece of toast.

The onions — slightly sweet, soft, but still crisp — providing the bed which allowed for this state of perfection to develop. Absorbing the harshness of the direct heat, but benefiting themselves from the fire.

We eat from one plate because there are no secrets.

Tomato, Caramelized Onion, and Spinach Pie

Happy National Pie Day everyone! This morning while reading through his morning news, Hec informed me it was National Pie Day. I told him, “No, that is March 14th”. But he meant pie and not pi. So he asked me to make a pie.

I’m sure he meant a sweet pie, but we had lots of tomatoes, so I decided it would be a savory pie with tomatoes. Caramelized onions never did anyone wrong either. And we happened to have some swiss chard we bought a week ago (so it is not actually spinach, as I put in the title), so that was going in as well.

I don’t like to make pies often. I have a great respect for a high quality pie crust, but I don’t like to use lots of butter and I never use shortening. Never. So I googled some recipes and settled on an olive oil whole wheat crust. I used all whole wheat flour instead of half and half. I wish we had white whole wheat flour in Guate. I’ve yet to see it though.

It actually took quite a while to make this, but it was really easy. The time input didn’t bother me though. All week I was excited for Saturday so that I could stay at home, rest, and finally do some experimenting in the kitchen. The pie was delicious. We actually only have one tiny piece left.

Tomato, Caramelized Onion, and Spinach Pie
makes 1 8×8″ pie

Ingredients:
1/2 pie crust recipe of choice
2 t olive oil
2 large onions, thinly sliced
1/2 t salt
pinch of sugar
1 t olive oil
1 bunch swiss chard, kale, or spinach, chopped
pinch of salt
6 roma tomatoes, seeded, salted, and squeezed of juices
1 egg plus 1 eggwhite
3 cloves garlic, minced
1/3 cup grated hard cheese, such as parmesean. I used queso seco, but thats hard to find out of Guatemala
1/4 cup fresh basil, or 1 t dried

Directions:
1. Caramelize onions. Heat pan on medium heat and add onions. Sprinkle with 1/2 teaspoon salt and a pinch of sugar. Stir occasionally and continue cooking until deep brown, about 30 minutes.
2. Seed and dice tomatoes. Sprinkle with salt and place in collender. Allow juices to drain, about 10 minutes. Squeeze with a dishtowel or cheese cloth. If not, the pie may be soggy.
3. Once the onions are caramelized to your liking, remove from pan and add 1 teaspoon of oil, greens, and a dash of salt. Cook until wilted. If any juices form, squeeze them out.
4. Put pie crust in oven for 10 minutes at 400ºF.
5. Beat the egg. Mix in the cheese and garlic.
6. Assemble pie. Fill the crust with onions first, following the greens, then tomatoes. Sprinkle with basil. Spread egg-cheese mixture over top.
7. Reduce oven temperature to 350ºF and bake about 40 minutes until cheese has melted and egg has set.