Preserves in Action: Eggs Over Sauerkraut

It has been a really quiet week for me (this flu was no joke). My cooking has been limited to soup, eggs, and a single batch of bread. The worst of it has been that my sense of taste was dampened by the congestion and continues to somewhat muted. So even if I had the energy for ambitious cooking or preserving, it would have been lost on me.

Because things are tasting flat, I’ve been reaching for highly flavored things like sauerkraut and pickles, trying to replace nuance with pungency. Yesterday’s simple lunch was particularly satisfying.

I pulled a jar of young sauerkraut out of the fridge and forked out a generous layer onto a place. I cracked two eggs into a hot, buttered skillet and cooked until the whites were set but the yolks were still runny (my father calls this “over easy, hold the wiggle”). Once the eggs were done, I slide them out onto the sauerkraut, and then topped the whole thing with several drops of Alana’s excellent hot sauce.

The eggs warmed the cold kraut slightly and the hot sauce added extra zip. Together, that plate of food offered both high flavor and healing nutrition. Here’s hoping both my energy levels and my sense of taste will be back to normal by next week!

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Preserves in Action: Jam-filled Turnover
Preserves in Action: Pumpkin Carrot Bread with Pear Vanilla Preserves