Garlic and Onion Fried Eggs


Lately I’ve been trying to find new ways to repurpose my morning eggs.  Don’t get me wrong, I love my scrambled eggs just as much as the next person, but sometimes I just want to change things up a bit.  So I was surfing on pinterest for some new recipes to try, and came across this recipe.  Reading through it I thought to myself, how can you go wrong with garlic and butter, so of course I had to give it a try.  I tweaked a couple of things just to my own preferences, but I must say I was quite satisfied with the end product.  Hopefully, you will be too.  Enjoy!



  • 2 Large Eggs
  • 1/4C green onions sliced
  • 1T unsalted butter
  • 2 garlic cloves thinly sliced
  • 1/4t kosher salt
  • 2 pinches pepper
  • 2 pinches red pepper flakes

Step 1: Preheat a small non stick pan on medium heat.

Step 2: Add the butter and cook until browned (3-4 minutes).


Step 3: Reduce your heat to medium low, and add the garlic and onions and cook until garlic is golden brown (2-3 minutes).


Step 4: Add your eggs and sprinkle with your salt, pepper and red pepper flakes.  Cook the eggs until the whites are set.  Since we want the yolks to still be runny, you can poke some holes in the whites or hold a pot lid over the eggs to help speed up the cooking process of the whites.


Step 5: Using a spatula, carefully remove from the pan and plate.

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Shoyu Scrambled Eggs

Shoyu scrambled eggs are something that I grew up eating.  Believe it or not, up until I was around 7-8 I thought that this is what normal scrambled eggs looked like.  So when I first ordered scrambled eggs at a local McDonalds I was thoroughly confused with what I got.  I love the flavor that the shoyu and green onions add to the eggs.  Forget the ketchup, salt and pepper because these babies can be eaten alone.
  • 4 eggs
  • 8t shoyu* (soy sauce)
  • 2 green onion diced (you can use chives if you don’t have green onions)
  • 1t olive oil

*Cookers Note: I recommend using Aloha Shoyu if you can find it.  If all you can find is Kikkoman, reduce the amount to 6t (2T) because Kikkoman tends to be a little stronger.

Step 1: Preheat a saucepan on medium with olive oil (I used a medium sized saucepan to reduce on dishes, but if you’re only making this recipe I recommend a small saucepan)

Step 2: Combine the egg and shoyu in a bowl and whisk.
Step 3: Add in the green onions and whisk.
Step 3: Once saucepan is heated, add egg mixture and cook like regular scrambled eggs, slowly mixing to make sure all of the egg is cooked.
Step 4: Plate and you’re done.  Super simple and fast.  Enjoy!

Soft Boiled Eggs

My aunty and uncle were here visiting from Seattle the other week and introduced me to soft boiled eggs.  I know what you’re thinking . . . how at 25 have you never eaten soft boiled eggs before?!  Honestly, I don’t know what to tell you.  My mom never made soft boiled eggs growing up, so I’m used to over easy and scrambled eggs.  I must say, though, I love these soft boiled eggs.  They are perfect for toast dipping!
  • eggs (at room temperature)
  • salt
  • pepper

Step 1: In a pot (size depends on how many eggs you’re cooking) bring water to a boil.

Step 2: Once your water has come to a boil, set your timer for 4 minutes and place the eggs in the water (Note: I prefer my egg whites to be cooked, while the yolk is still runny.  If you want runnier egg whites, try cooking for 3 minutes).
Step 3: Remove the eggs from the water and immediately peel and serve.  Usually, I’ll run the eggs under water to bring down the temperature a bit so they’re easier to work with. (Note: If you let the eggs sit without bring the temperature down, the residual heat will continue to cook the eggs and you’ll end up with more of a hard boiled egg).
Step 4: Salt and pepper the eggs to taste, and you’re ready to eat!

Canadian Bacon & Spinach English Muffin

Sunday brunch is probably one of my favorite meals of the week.  I think it’s because it’s the only day of the week that I really have time to sit down and enjoy breakfast.  I thought I would do something a little different from the usually bacon, eggs and rice this week and opted to make this open faced sandwich.  It is so quick and easy and still taste delicious.
  • 1 english muffin
  • half a 9 oz bag of spinach
  • 2 eggs
  • 3 pieces canadian bacon (sliced)
  • 1 shallot (diced) – you can use yellow onion if you want 
  • 1 clove garlic (minced)
  • 1 T oil
  • sale & pepper to taste

Step 1: Put the oil in a mid-sized pan and heat on medium.  While the pan is pre-heating toast your english muffin.

Step 2: Start chopping all of your ingredients.
Step 3: Once your oil is heated add your onion/shallot and garlic and cook until softened (2-3 minutes).
Step 4: Add your canadian bacon and cook until nicely browned and heated through (2-4 minutes)
Step 5: Add your spinach.  I like my spinach still a little crisp and not completely wilted, so I only cooked it for a couple minutes.  While the spinach is cooking, add your salt and pepper.
Step 6: Place the mixture on your english muffin (half on each side).  
Step 7: Cook your egg over easy. 
Step 8: Place one egg on each english muffin and you’re done.