Dirty Eggs

When I was in my early 20s, my friend Mauricio and I would get brunch at different spots in Detroit on Sunday mornings. When we went to the Majestic Cafe, I’d order their Dirty Eggs. This recipe is a creation of fond memories of a time in my life when friends were family and Detroit was home.

INGREDIENTS

3 eggs
1 Tbsp heavy whipping cream
1 Tbsp butter
Salt + pepper to taste
1/4 cup marinated artichoke hearts
1 Tbsp sun dried tomatoes, julienned
2 Tbsp feta cheese
3-4 cloves roasted garlic

DIRECTIONS

• In a small bowl, beat the eggs, heavy whipping cream, and salt + pepper until you can lift the whisk and the eggs drip off quickly.

• Put a little pam and 1 Tbsp butter in a pan on low heat until the butter is melted. Add the eggs, and, with a spatula, move the eggs around in the pan until they start to cook.

• Move the eggs to one side of the pan and on the empty half of the pan, add the artichoke hearts, sun dried tomatoes, and roasted garlic and slide the pan so that the burner is only on that half.

• Cook that side of the pan, moving the ingredients around for about a minute or two until you can hear the oil from the artichokes and sun dried tomatoes sizzle.

• Add the feta cheese to the top of the eggs on the other side of the pan and slowly fold in the cheese. If you don’t know how to fold in the cheese, ask David.

• After you fold in the cheese, place the pan fully on the burner and slowly fold all of the ingredients together until the eggs are just cook.

• Plate and enjoy hot!