Chef John's 3 Favorite One Egg Breakfasts - Food Wishes
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Date: 2026-09-04
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Comments and reviews: 20
TamarLitvot
I'm looking forward to watching this but am going to hold off until it's safe again to eat eggs with runny yolks. Even if the eggs currently in your grocery store are not the recall list, they could be on it tomorrow the way things are going.
People with their own chickens (or who have friends with chickens) get to try all of these recipes, but the rest of us should really think twice, then think again before eating eggs not cooked until the yolks are firm.
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I'm looking forward to watching this but am going to hold off until it's safe again to eat eggs with runny yolks. Even if the eggs currently in your grocery store are not the recall list, they could be on it tomorrow the way things are going.
People with their own chickens (or who have friends with chickens) get to try all of these recipes, but the rest of us should really think twice, then think again before eating eggs not cooked until the yolks are firm.
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KevinOutdoors
Love your videos and your recipes! Country gravy though is specifically an American acquired taste. I have had it a couple of times travelling in the U. S, and had my wife and kids try it, and we just don't get it. Grits too, we've had them in many places and in many styles and they always underwhelm. Anyway, just offering a different prospective, stay great. Oh and no one in Canada calls anything Canadian Bacon.
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Love your videos and your recipes! Country gravy though is specifically an American acquired taste. I have had it a couple of times travelling in the U. S, and had my wife and kids try it, and we just don't get it. Grits too, we've had them in many places and in many styles and they always underwhelm. Anyway, just offering a different prospective, stay great. Oh and no one in Canada calls anything Canadian Bacon.
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parkerdonham6754
John, John, John! In the first recipe, it's obvious that you sliced the English muffin with a knife. Heresy! An English muffin should always be cut with a fork. When sliced by a knife, it's just a hunk of bread. When split with a fork, it's a crunchy textured repository for all the flavors your sauce and it's spices provide. Oh my God! I can't believe you did that.
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John, John, John! In the first recipe, it's obvious that you sliced the English muffin with a knife. Heresy! An English muffin should always be cut with a fork. When sliced by a knife, it's just a hunk of bread. When split with a fork, it's a crunchy textured repository for all the flavors your sauce and it's spices provide. Oh my God! I can't believe you did that.
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foodwishes
1 & 3 are for me!
By the way, I have never heard the term country gravy.
In the country we call that SOS Gravy which is often placed on toast and it stands for:
Sht On Shingles.
My grandfather made that gravy for me in the country 800 times. And even more often in the Army during WW2.
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1 & 3 are for me!
By the way, I have never heard the term country gravy.
In the country we call that SOS Gravy which is often placed on toast and it stands for:
Sht On Shingles.
My grandfather made that gravy for me in the country 800 times. And even more often in the Army during WW2.
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pandoraeeris7860
My new method for poaching eggs is to put each egg into a ramikin, then add gently boiling water to it. Once the whites have set enough, I then pour it into the pot of water to finish cooking. This way I lose nothing and it makes no mess.
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My new method for poaching eggs is to put each egg into a ramikin, then add gently boiling water to it. Once the whites have set enough, I then pour it into the pot of water to finish cooking. This way I lose nothing and it makes no mess.
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ShawnHawkins666-33
there is a resturant called TJ's Country Place that makes a dish called the Barnyard Buster. It is 2 halved biscuits with a huge ham steak, then eggs and sausage gravy and then melted cheese sauce. Best pile of food I've ever eaten.
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there is a resturant called TJ's Country Place that makes a dish called the Barnyard Buster. It is 2 halved biscuits with a huge ham steak, then eggs and sausage gravy and then melted cheese sauce. Best pile of food I've ever eaten.
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lancegentle6430
We start our biscuits & gravy with sage sausage. Adding the same seasonings. Plating is slightly different. Open the biscuits (homemade, as yours is, slather over the gravy, fry eggs in bacon grease and place overtop! YUM!
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We start our biscuits & gravy with sage sausage. Adding the same seasonings. Plating is slightly different. Open the biscuits (homemade, as yours is, slather over the gravy, fry eggs in bacon grease and place overtop! YUM!
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damongupta4266
nicely done. I used to love eggs and ate two at a time, but now I can't eat more than one and I'm tired of the same two ways I eat it. So having multiple one egg recipes is wonderful. Thanks for keeping it simple.
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nicely done. I used to love eggs and ate two at a time, but now I can't eat more than one and I'm tired of the same two ways I eat it. So having multiple one egg recipes is wonderful. Thanks for keeping it simple.
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paulwagner688
Brilliant, Chef! Taking a complicated sounding sauce like beurre au citron and calling it eggless Hollandaise. Watching this, I feel confident enough to make a perfect rendition of all the variants of beurre monte.
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Brilliant, Chef! Taking a complicated sounding sauce like beurre au citron and calling it eggless Hollandaise. Watching this, I feel confident enough to make a perfect rendition of all the variants of beurre monte.
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ronschlorff7089
Chef, some great egg dishes, will ty some, especially the one with the one egg, lol;
. and bonus feature is the return of the freakishly small wood spoon! We all need a link as to where to get one. LOL; )
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Chef, some great egg dishes, will ty some, especially the one with the one egg, lol;
. and bonus feature is the return of the freakishly small wood spoon! We all need a link as to where to get one. LOL; )
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pandoraeeris7860
The problem with shaksuka is that the acid from the tomatoes slows down the whites from cooking fully. I've found it's easier to just cook the eggs separately and then add the sauce at plating.
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The problem with shaksuka is that the acid from the tomatoes slows down the whites from cooking fully. I've found it's easier to just cook the eggs separately and then add the sauce at plating.
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sorkateuthis
Well, now I'm desperately craving eggs benedict, but I already had dinner and don't currently have half the ingredients anyway. But I'm definitely trying this version after I get to the store!
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Well, now I'm desperately craving eggs benedict, but I already had dinner and don't currently have half the ingredients anyway. But I'm definitely trying this version after I get to the store!
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JGoodie86
Thank you for this! I’ve been trying to watch my cholesterol so when I do have an egg breakfast, I’ve been conditioning myself to make one instead of two. These ideas look delicious and quick!
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Thank you for this! I’ve been trying to watch my cholesterol so when I do have an egg breakfast, I’ve been conditioning myself to make one instead of two. These ideas look delicious and quick!
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foodwishes
Hi Chef John! If possible could you please tell what pan you are using in this video I would appreciate it. I like your videos very much especially your funny commentary. Thanks Chef John
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Hi Chef John! If possible could you please tell what pan you are using in this video I would appreciate it. I like your videos very much especially your funny commentary. Thanks Chef John
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markokrasa3584
Whoever goes to the trouble of just 1 egg to eat, or just 4 potatoes for a batch of fries should be pissed on and shot in the reverse order.
What kind of psycho makes small batches
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Whoever goes to the trouble of just 1 egg to eat, or just 4 potatoes for a batch of fries should be pissed on and shot in the reverse order.
What kind of psycho makes small batches
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cato451
It’s funny I thought I was the only one that had one egg with breakfast. I’ve been enjoying one large egg for three days a week maybe for five years now. It just turns out to be enough.
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It’s funny I thought I was the only one that had one egg with breakfast. I’ve been enjoying one large egg for three days a week maybe for five years now. It just turns out to be enough.
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krystlereppe
I love a very lemony hollandaise. eggs benedict is my favorite breakfast but most chains suck at making it. never thought to poach an egg in the gravy but now I have to try it
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I love a very lemony hollandaise. eggs benedict is my favorite breakfast but most chains suck at making it. never thought to poach an egg in the gravy but now I have to try it
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foodwishes
I love you and your wonderful voice and show, you are an inspiration to me. I wish that I could work with and learn from you in person, for now I’m learning from your videos
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I love you and your wonderful voice and show, you are an inspiration to me. I wish that I could work with and learn from you in person, for now I’m learning from your videos
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Jennifer-fz4ns
I am highly suspicious of people who don't break their biscuit up before pouring gravy over it. That being said, it was nice seeing Freakishly Small Spoon again.
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I am highly suspicious of people who don't break their biscuit up before pouring gravy over it. That being said, it was nice seeing Freakishly Small Spoon again.
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KasranFox
what i'm learning here is that poaching an egg in a sauce is a way more versatile technique than just for shakshuka. i wonder what other sauces it would work with
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what i'm learning here is that poaching an egg in a sauce is a way more versatile technique than just for shakshuka. i wonder what other sauces it would work with
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