12 Dishes You Didn't Know You Should Top With A Fried Egg

Whether you're getting home late from work or haven't had time to go grocery shopping (again), all you need to make a homemade meal in just a few minutes are some eggs in the refrigerator. Adding a fried egg (or two!) to pantry staples or leftovers is a cheap and easy way to turn a side dish into a full meal.

12 Dishes You Didn't Know You Should Top with a Fried Egg (Slideshow)

Normally relegated to breakfast or brunch, eggs don't have to be eaten in the morning; they can turn into a hearty lunch or dinner depending what you pair them with. Top leftover roasted vegetables, hash browns, or even fried rice with an egg and you've got a complete meal in minutes.

Frying an egg is very simple. Heat a nonstick pan with oil or butter; when it's hot, add the egg and let it sit until it's cooked around the edges and not sticking to the pan. Flip it gently with a spatula and cook the other side for just barely a minute. The egg white will be cooked through, but the yolk should still be runny inside. If you're really desperate (stuck in a dorm or hotel room without a kitchen), you can use the burner of a coffee maker as a small stovetop with a miniature frying pan. If you don't flip the egg, it is sunny-side up, which is equally delicious.

The runny yolk becomes a flavorful, rich sauce that coats whatever you decide to pair it with. Pantry staples like rice, pasta, and quinoa all go perfectly with fried eggs.

Topping almost anything with a fried egg is the best way to avoid ordering in (again) and save some money, all while making a homemade meal in less than 30 minutes. Keep a container of eggs in the refrigerator for easy homemade meals that don't take any thought.


You may want to add some potatoes or starch to make it a full meal, but rich eggs and bright asparagus are a perfect pair.


All burgers deserve to be topped with an egg; go crazy make it a lamb burger, or mix minced mushrooms into the beef patties for a lightened up version of this summertime staple.

Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor for more egg-celent ideas.