Dear Diary – is it okay to want breakfast all day long? Yeah, you guessed it, today is Dear Diary Day. It’s also Ice Cream Cone Day and White Chocolate Day and Autumnal Equinox and Elephant Appreciation and Car Free and oh me oh my the list goes on and on.
Now I suppose we could have done something with an Ice Cream Cone dipped in White Chocolate. Or planned an epic party around National Girls Night. Wear our favorite pair of tights for Legwear Day while curled up on the sofa for binge watching The Hobbit. Like I said, the list goes on and on. With all these National Days of fun inspiration to choose from, I kept coming back to the Equinox.
Why the Equinox? Simple, I’m craving breakfast. And we all know the that an egg (key to a good breakfast) can only be balanced on its end two days a year – the Vernal and Autumnal Equinox. Some foolishness about day and nigh being perfectly equal and gravity and unnamed forces of nature. Have you tried it? I’ve never gotten an egg to balance on end no matter the day. Others can do it on any day. In addition to the whole egg thing, people swear a broom will stand on its own during the Equinox. Personally, I’d like to see that broom sweep on its own.
While I’m all in favor of playing with my food, right now I just want a breakfast that is quick and easy. I’d really like Eggs Benedict. And while a Hollandaise Sauce is simple enough, I’m not in the mood for the balancing act of achieving the perfect sauce and the perfect muffin and the perfect poached egg to come together in that perfect moment. In instead I’m going for the erectly fried egg, with firm whites and a bright, runny yolk. Oh yum!
Lazy Fried Egg Breakfast
1 Jalapeno Cheddar Smoked Sausage Link
1 English Muffin, split
1 tablespoon Butter
Pinch Kosher Salt
Fresh Black Pepper
Note: Any smoked sausage link will do, from Cajun to garlic to something mild. I just happen to have Jalapeno Cheddar on hand.
Split sausage lengthwise almost all the way through, butterflied.
Warm a small cast iron skillet over medium heat. Fry sausage cut-side down for about 5 or 6 minutes, until sizzling hot. Turn, continue to fry cup-side up until heated through, about 5 minutes longer. Keep warm until ready to serve.
While the sausage cooks, split the English Muffin. Toast until nicely browned, about 2 minutes. Butter split side and keep warm until ready to serve.
Warm a little oil in a small skillet over medium-low heat. Crack egg, one at a time, into a ramekin then pour into the skillet. Let eggs cook sunny-side up until whites are fully set and the yolks are runny. Season with salt and pepper.
Place the sausage on a plate alongside the muffin, split sides up. Top each half of the muffin with a fried egg. Snip chives, scatter over the eggs. Break the yolk of the egg and enjoy.