I’m an OCD Egg Eater.
It came to my attention this morning as I was enjoying this delicious meal of curry squash mash with over-easy eggs: I am an OCD-egg-eater.
When I was little, I was struggled with OCD. For example, when I was 6, it took me a full 10 minutes to make my bed in the morning because the sheets and blankets had to be pristinely smooth and symmetrical. My OCD has greatly improved over the years, and I am enthusiastic about my thriving recovery. But when it comes to eggs, I lapse back into my OCD tendencies.
I poke the yolk of the over-easy eggs and then I divvy up the egg white into equal-sized bites. Then I swirl each bite of egg white into an equal portion of the silky egg yolk. It’s just that I don’t want a piece of egg white getting cheated out of a portion of egg yolk, and vice versa.
Well, that is about all the commentary I have regarding this dish. For all my egg-allergy peeps, you could serve this curry butternut mash with meatballs or another type of protein. It makes a fast and frugal breakfast, lunch or dinner. And it is exceptionally tasty. Enjoy!
- 1 cup roasted butternut squash (or mashed sweet potato, if you want)
- 2 Tbs. butter, plus more for the eggs
- 1 tsp. curry powder (adjust to taste, as curry powders vary greatly)
- 1 tsp. apple cider vinegar
- 2 Tbs. coconut milk
- 4 eggs
- Salt and pepper
- In a skillet over medium heat, stir together the butternut squash, butter, curry, vinegar and coconut milk. Cook, stirring often, for about 5-7 minutes or until thickened and hot.
- In a separate skillet, melt another tablespoon or so of butter. Cook the eggs sunny-side up (or however you like your eggs). Serve the eggs with the squash mash and salt and pepper well.
Are you an OCD-egg-eater also? What is your favorite way to prepare eggs?