Welcome to the post in which I nearly squander all of my culinary credibility by admitting that I can’t fry an egg properly. You may remember my previous egg failings from such posts as I can’t poach and egg, and I just learned how to scramble eggs!
I think we all have some pretty alarming gaps in our life experiences and skills, right? I am a formidable touch-typist but if the world depended on me sewing a button on a coat? Doomsday folks.
I’d like to think that this makes me more human and endearing. After all, if you want perfection I think we all know who you can go see.
If I possessed more egg prowess I would have had the courage of my convictions and let this one cook on one side until the yolk was perfectly set, rather than nervously flipping it, convinced that if I didn’t I would be serving salmonella a la mode. It would have been a heart-breakingly beautiful site and not the pancake-on-top-of-a-pancake you see here.
Appearances aside, this was delicious. I served these for dinner with broiled asparagus and it was yet another breakfast-for-dinner success. The latke was amazing, as these things tend to be, and was the perfect foundation for the egg.
Big Breakfast Latkes are on page 31 of The Smitten Kitchen Cookbook. You can also find it here, along with a very nice interview with Deb on NPR.org.