Dana Slatkin

Eggs and Onions, Farmgirl-Style

eggs and onions

Photo credit: Google.com

Getting dinner on the table every night for a hungry family is no easy feat. Trust me, I know.

I try to cook from scratch on weeknights. A nutritious, delicious, fresh and unprocessed, mostly meatless, exciting, family-friendly dinner that everyone will gobble up.

Haha. Good luck!

I know I’m just a little neurotic (aren’t we all?). It would be much easier to order take-out or buy prepared meals at the market. But I can’t help myself. I owe it to my family. I owe it to you.

The other night, as we sat down to the four-course dinner I had just spent two hours making, my husband opened a bag of crackers he had smuggled to the table and started munching away.

Really, Dear? REALLY??

I’m sure there was steam coming out of my ears. I felt like a failure. All that time and effort spent in the kitchen…only to be supplanted by some crackers? I took a few deep yoga breaths and bit my tongue.

But the next day, I was back in the kitchen, this time with ripe resolve to minimize my exertion and maximize my enjoyment of our family dinner togetherness.

So I resorted to an old family staple. Who doesn’t love breakfast for dinner? It’s a dish I remember fondly from my childhood, when my brother and I would visit my grandfather each winter in Palms Springs. The waiters at the club where he played bridge every day always had his favorite lunch waiting for him: scrambled lox, eggs and onions (extra-browned), with a toasted bagel on the side.

This is the recipe I turn to when I can’t figure out what else to cook. When I get home at six o’clock and we’re all starving. Served with some roasted potatoes or brown rice (don’t forget salsa, ketchup or sour cream on the side), it’s a no-frills meal that gets gobbled up in my house every time.

Like any great classic dish, it is ever-versatile. Adapt it to the contents of your vegetable bin, your leftovers, or your family’s appetites. You can simply scramble the eggs, or finish cooking them under a broiler for a puffy frittata.

And just in case your efforts go unnoticed, give yourself lots of credit for getting a nutritious, delicious, fresh and unprocessed, mostly meatless, exciting, family-friendly dinner on the table.

I do.

I’m enjoying all your favorite fall recipes, thank you! Don’t be shy — enter yours in my Fall Cooking Contest for a chance to win two awesome ceramic knives from Kyocera!

Disclaimer: I was sent a box of cooking utensils from OXO to use in a recipe. I chose my three favorites and they are mentioned in this post. This post may also contain a few totally benign and well-intentioned affiliate links.

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