“Go confidently in the direction of your dreams. As you simplify life the laws of the universe will be simpler.” –Henry David Thoreau
Are you craving simple? As daily life gets more and more complex, there’s been a reverse pull by society toward simplicity. It’s interesting: as a modern American woman, I’ve been trained to crave academic and professional success, community engagement, and social fulfillment. And for most of my life, I’ve been living for those things. But the older I get, the more I crave the simple. For example, last week walking to the bank and grocery store wearing our 3-month old son made me feel a giddy sense of contentment. There’s nothing I love more than eating a simple dinner with our family of three, and then sitting in the sun on the patio with a cold beverage—for a few moments no social media, no work email, and no distractions.
I’ve been reading a book called Simplicity Parenting, which is where I found the quote above. The premise is that the blurry line between the complexities and harsh realities of our world are seeping into our kids’ lives, making them anxious and a whole lot less kid-like. The author suggests drawing boundaries to allow kids the creative expression, spontaneity, and risk-taking that are a natural part of childhood. Translating that to our adult lives: pursuing simplicity can take some work. But I contend that pursuing simple can really be a reframing of our current reality. We don’t need to make things into an enemy, like technology or media consumption. We can simply be creative with the time and resources we have, and draw boundaries where appropriate.
These eggs with chive blossoms are the simplest of the simple: a 5-minute meal that works for breakfast, lunch, or even a light dinner. Alex made it on a whim the other night using chives and chive blossoms from our garden. Chives are incredibly simple to grow: simply plant them in a pot on a sunny ledge and you’ll have instant flavor for eggs, salads, and soups. You can even make this recipe with store-bought chives: the chive blossoms aren’t required, but make for a lovely touch. Though it looks stunning, it takes only 5 ingredients and takes 5 minutes. And the flavors together are a little bit of heaven.
Case in point: simplicity in food doesn’t have to be tasteless, nor does it need to take hours of time to achieve great flavor. A busy day doesn’t force you into not cooking—it just requires creative, simple solutions.
Did you make this recipe?
If you make these eggs with chives blossoms, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
Vegetarian. For gluten-free, use gluten-free toast.Print
*Optional: Omit the chive blossoms for a just as tasty (but less picturesque) meal.
- 2 tablespoons olive oil
- 3 chive stems with blossoms*
- 2 eggs
- Kosher salt
- 1 multigrain English muffin
- In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and blossoms into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
- Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.