By JT Sloan Staff Writer
Everyone loves a little bit of ooey and a little bit of gooey, right? Well, even if you don’t, egg yolk is a projected 2017 food trend, according to EAT THIS, NOT THAT. “Once word got out that egg yolks do not, in fact, increase cholesterol levels, people started going crazy with the stuff!”’ said Dana Leigh Smith who wrote the article “17 Food Trends You’ll See in 2017.”
With that knowledge, EAT THIS, NOT THAT predicts egg yolk popularity will only increase in 2017 and honestly I don’t see why not because egg yolk goodness should be part of everyone’s diet in some way or another.
“I like it [egg yolk] because you can put it on burgers and sandwiches, and it still tastes awesome,” said senior Marc Kightlinger. Kightlinger likes his yolks ‘dippy and oozey and yummy’ and he loves putting them on hamburgers because they get “oozey and juicy.”
There are many delicious recipes for egg yolk, but my favorite is the Best Loaded Breakfast Skillet, courtesy of Delish, a well-known recipe website. It’s my favorite because you have chunky crunchy bacon, then soft russet potatoes. Then it hits you. The flavor train of egg yolk hits you. It is a pleasant surprise to know runny yolk goes with bacon and potatoes. Look for more tasty recipes with or without egg yolk at delish.com. And if you have a favorite recipe that incorporates egg yolk, tweet a picture and recipe @PantherPressSHS.
INGREDIENTS
- 3 russet potatoes, rinsed and scrubbed clean
- 4 strips bacon, cut into 1″ pieces
- 1 onion, chopped
- 1/4 c. water
- 2 cloves garlic
- 2 green onions, sliced
- 1/2 tsp. smoked paprika
- kosher salt
- Freshly ground black pepper
- 4 eggs
- 1 c. shredded Cheddar
DIRECTIONS
- Chop potatoes into small cubes, about 3/4″-thick.
- Place a large nonstick skillet over medium heat. Add bacon and fry until crispy. Turn off heat and transfer bacon to a paper towel–lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
- Turn the heat back to medium and add onion to the skillet. Sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.) Cook until the potatoes are tender, about 20 minutes, checking the potatoes occasionally. If they start to brown too quickly, remove the lid and add more water.
- When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika. Season with salt and pepper to taste. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.
