Eggs with Buttered Carrot

For breakfast Soviet children usually had farina/semolina or oatmeal porridge,  syrniki. oladiy or blinchiki with homemade jam. Sometimes it was Soviet omelet. Fried eggs were for adults only! So my love for fried sunny-side eggs stems from my childhood. But why carrots? This story comes from old times.

As many Soviet families, we bought potatoes in large sacks, same with carrots and beets  – in advance, during fall, when prices were low. Our winter menu in difficult years had some roots,  homemade sauerkraut, salted pig fat (salo), clarified butter and some homemade canned goods, like pickles and pickled tomatoes. Most rare canned food from the store (canned peas, salmon and sprat), were eaten on holidays. Grains were not very popular, only round grain rice and buckwheat, but it was hard to come by. Pasta was made ​​of cheap and low quality soft wheat, so it was gray, slimy and had a bad taste…

One day we were out of everything with empty fridge, but even so my mom made lunch for me – grated carrots cooked in butter. I loved it since then. When times became better and I became older, I made my carrots with eggs.


2 medium carrots, peeled, grated
1 tbsp. butter
2 large eggs
salt and pepper

Melt butter in medium skillet on medium-low heat, add carrots and cook, stirring, until soften and lightly browned. Season with salt and pepper by taste.  Make holes in carrots with spoon and crack eggs into it. Cook until eggs done. Serve hot with some parsley or green onion on top.

1 serving is about 290 calories

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