A Girl & Her Food: Greek Chimichurri and Eggs


Greek Chimichurri and Eggs

The way you start your day is crucial to how your day will take shape.  Its so important to get some good fuel in your body.  Last week, I started my morning with a sunny-side up egg topped with a Greek-style chimichurri.  After I posted a photo of it, I had so many people ask me how I make such a perfect looking egg.  It got me thinking to what my secret was, and after a bit of thought I had no other answer than experience and practice. In truth, it took a long time before mastering a perfect egg.  After doing a bit of internet snooping, I saw so many references using oil, maybe water, butter, this or that.  Everyone has a different take on it.  The only thing I can share with you is my own take.   
And in my opinion, it all comes down to cracking your egg on a pan that has been heated to the perfect temperature.  If you put the eggs in a pan too hot, or too cool, your going to wind up with an eyesore.  When you crack the egg, you should see a change in color instantaneous with the clear whites hitting the pan.  I generally use a non stick pan with a little bit of melted butter to coat the entire bottom.  


- a lid can help control heat and cook the yolks.  If its too hot, no lid.  If you need the whites and yolk to cook, add the lid.

- add a few drops of water to your hot pan while the eggs are cooking.  The water will turn to steam, the steam gets trapped under the lid, and your egg yolk will develop a little cover while still remaining super runny inside.

- some sort of little plastic or rubber spatula/spoon.  I don't use metal because it can ruin the surface of the non stick pan.  You can take whatever utensil you decide on, and spread or polk holes in the egg white while it cooks.  This way, you can get uncooked whites to fall into this area, make contact with the pan, and cook faster.

I generally use a combination of, or any of the 3 tips above if I am not happy wight he way my egg is cooking.  Experience and practice will tell you which method is the best in whatever the situation you are in.  But truth be told, if you get the temperature right when first putting the egg on, you won't have to do anything more than watch it cook to perfection.

Greek Chimichurri


1/8 cup of fresh oregano, finely chopped
1/8 cup of fresh parsley, finely chopped
1/8 cup of fresh thyme, finely chopped
1/8 cup of kalamanta olives, pitted and finely chopped
zest of one lemon, and it's juice
1/4 cup of olive oil or grape seed oil
1/8 cup of red wine vinegar
1 Tablespoon of pine nuts, crushed (optional)
Pinch of crushed red pepper (optional)
Kosher salt and pepper
Crumbled feta to garnish (optional) 


Mix all the ingredients in a bowl.  Top it your eggs, meat or fish! Enjoy!


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