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Eggs and Celery
A simple, hearty breakfast from Kato Banks
It’s still too hot to do much cooking here in Northern California. In fact, the morning is the only time I can comfortably stand over the stove. The solution? I make a big meal for breakfast, then rely on salads and fruit for the rest of the day. This egg dish from Kato Banks (who shared his story with us this summer) has been a particular favorite this week. It’s quick, simple, and hearty—and, of course, delicious.
This dish only requires four ingredients: eggs, celery, onion, and butter. When Kato first told me about it, he explained that it’s a great way to use up any extra celery you might have it hanging around in your fridge. But when I tried it, I realized that it’s really so much more.
This is one of those magical recipes where the whole ends up being far more than the sum of its parts. While the ingredients may sound bland, something magical happens when they’re combined. The flavor of the eggs really shines through in a wonderful way (adding lots of butter definitely helps!) and the light crunch of the celery adds a wonderful surprise. (Leftover celery is great, but a fresh, crunchy stalk is even better.) When I first made this, I ate waaaay more of it than I had intended, given that I can’t usually finish four eggs in one sitting.
Eggs with Celery
Makes 1 large omelet
4 large eggs
3 tablespoons unsalted butter
2 tablespoons diced onion or shallot
1 stalk celery, sliced crosswise into ¼” pieces (1/3 cup)
Parmesan or smoked paprika, for garnish (optional)
Beat the eggs in a small bowl; set them aside.
Put the butter, onion, celery, and 2 pinches of salt in a nonstick pan. Melt the butter, then sauté the vegetables over low heat for 5 minutes; the celery should be cooked through but still slightly crisp.
Add the eggs to the pan and cook, pushing them around just a bit, until you have soft curds, 1-2 minutes.
Fold the eggs into a half-moon, like an omelet. Let the eggs sit for 1 minute, then flip the half-moon over and cook the other side for 1 minute. The eggs should still be soft inside.
Serve topped with a little parmesan or a pinch of paprika, if you like.
Photo: Georgia Freedman