Marbleized eggs with salsa verde
Salsa
I used to think I was being lazy when I made eggs that were sort of half-scrambled and half-fried, but then I discovered that they are called marbleized and suddenly I was fancy. Marbleized eggs give you some of the good things of both scrambling and frying and their texture and shape is great for putting on toast or into a breakfast sandwich. They also happen to be my toddler son's favorite way to eat eggs. He doesn't like any toppings on his eggs, but I do, and I've recently discovered how nicely a piquant fresh herb sauce like salsa verde livens up your eggs.
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