This is pretty much my favorite breakfast, ever… The eggs provide the proteins my brain needs to be productive in the morning.
I use to wake up very early, long before sunrise, and enjoy my homemade cappuccino while working for at least one and a half hour before my boys wake up.
Usually, after I drop them at school (or at daily summer camp, like these days) I walk for about one hour.
Of course, at 9 in the morning I’m hungry, craving for a really satisfying meal. A good pair of sunny-side up eggs, tossed with chives or green onions, served with sofrito, toast or even better with some artisan bread, and always accompanied with a glass or fresh orange juice, is my unbeatable Monday to Friday breakfast.
After that, I can think and write and write and think for at least three hours in a row, so: never underestimate the power of a good pair of eggs.
1 to 2 Tsp. of water
1 Tsp. of finely chopped chives
Coarse sea salt
Freshly ground black pepper
2-3 Tbs. of sofrito
In a nonstick skillet over low to medium heat, put 1 or 2 drops of olive oil. Spread the oil with a paper towel. Carefully place the eggs in the skillet and cook them until the whites turn white. Carefully add the water, cover and cook for a few seconds until the yolks turn opaque on the top, but are still soft in the inside. Carefully slide the eggs on a plate. Salt and pepper to taste. Sprinkle the chives. Serve the sofrito in a mini bowl.
To print the recipe click here.
To print the recipe of the sofrito, click here.