Put an Egg On It

3 easy, healthy recipes

I love how just about any combo of vegetables and/or grains becomes a meal practically instantly when you put an egg on it. I can’t count how many times I’ve enjoyed grilled, roasted, or sauteed vegetables from the previous night’s dinner topped with a fried egg for lunch the next day. An egg also wondrously turns a simple green salad into a meal —just add a nice piece of whole grain toast and you are good to go. These recipes take that concept up a notch, offering unique and flavorful— but still quite easy— ways to pull together a put-an-egg-on-it meal. Enjoy!

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Sesame Fried Rice with Spring Vegetables & Egg

Photo by Goran Kosanovic for The Washington Post

This brown rice bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with aromatic scallion, ginger, garlic and sesame oil. Served heaped in bowls, each crowned with a just-fried egg, it’s the most satisfying way I know to use leftover rice.

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Kasha Grain Bowl With Mushrooms, Onion and Egg

Photo by Laura Chase de Formigny and food styling by Lisa Cherkasky; for The Washington Post

This grain bowl pulls together traditional Eastern European flavors in a modern way. Its base is kasha, roasted buckwheat, which, despite its name, is not a type of wheat, but a gluten-free seed that cooks like a grain and is traditionally used like one. Buckwheat’s deeply toasty flavor and aroma are matched here with earthy, browned mushrooms and onions, then topped with a fried egg and sprinkled with fresh herbs for a satisfying and nutritious meal-in-a-bowl.

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Eggs in a Hole With Frisee Salad

Photo by Goran Kosanovic for The Washington Post

This dish combines the fun of a Eggs in a Hole with the sophisticated French Frisee aux Lardons salad, and it does so in a healthful way, using lean Canadian bacon for smoky pork flavor. It makes for a homey yet sumptuously elegant brunch or breakfast-for-dinner.

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