Question: Do you call them runny eggs or dippy eggs?
I used to call them runny eggs, but that term always gave me a bit of a heebie-jeebies. It’s a very similar shuddering sensation I get when I hear that word as to how the word “moist.” “Runny” just gives me images of a runny nose…and as an allergy-prone Midwesterner, I can speak from 25 years of experience that runny noses are disgusting, uncomfortable, and overall unpleasant.
Not the image I want to associate my eggs with. Even though I slip sometimes and call them “runny” eggs out of habit, I prefer to think of them as dippy eggs. You keep that nice and soft yolk so you can break it and dip your potatoes, toast, or bacon into the bright yellow goodness. (Also, please never call the egg yolk “gooey,” that’s another one of those unsettling words that should never be associated with food.)
While possibilities abound with eggs—scrambled, over-easy, dippy, poached, soft-boiled, etc—I prefer my eggs either dippy or pokey. Yes, I sound like a four-year-old, but that bests describes them. Dippy eggs are made for dipping into the yolk. Pokey eggs are when you poke the yolks while cooking so they burst and swirl with the whites. The yolks are thoroughly cooked in pokey eggs, but you get a bit of yolk in every bit.
Dippy and pokey. That’s what I spent four years in college studying English for, everyone, is so I can accurately describe my preferred cooking methods of eggs.
Actually, I wish we had gotten to write about food rather than all that Shakespeare, but I digress.
Anyway, I have been thinking a lot recently about healthy eating and half marathon/full marathon nutrition. You obviously want to eat very healthy in training, as what you eat affects athletic performance. You want to make sure you’re eating enough to sustain your activity and prevent overtraining, but you don’t want to eat too much that you gain weight by race day.
Possibly the most stressful part about healthy eating and half/full marathon training is not knowing what to eat, but making the time to prepare healthy and filling meals. Especially if you work a full-time job and/or have children, race training can take up a lot of your time. 40 miles or more per week is significant amount of dedicated to running, and that’s not counting any time spent preparing to run, stretching, foam rolling, doing core work, doing yoga, cross-training, or showering. Preparing healthy and filling meals just adds another time-consuming task to this, or so it seems.
You could be like me and skip the more than occasional shower to have more time to cook and eat (just kidding…kind of). The best way to eat healthy while balancing a full training schedule is to find meals that are quick, hands-off, satisfying, and packed with nutrients. Healthy eating does not have to be complicated or time-consuming.
This cheesy sweet potatoes with dippy eggs recipe is an example of a healthy, low-maintenance, satiating, and delicious meal. It takes 45 minutes from start to serving, and it requires only four ingredients, not counting any spices you choose to add. Additionally, these are all affordable whole foods that will help you maintain great athletic performance and a healthy running weight without breaking the bank.
It’s a recipe that’s not really a recipe. Sometimes what you need isn’t necessarily instructions on how to cook, but inspiration for quick and healthy meals that you can make, memorize, and adapt.
The sweet potatoes are cut into rounds and roasted, which makes them crispy with a soft inside, like thick french fries. The cheese is melted on top for a touch of indulgence, and the eggs cover the sweet potatoes with their savory and creamy yolk. It’s almost like a healthy adaptation of Irish nachos or a dinner version of a breakfast hash!
- One sweet potato, washed and scrubbed
- 1 teaspoon olive oil
- 2 tablespoons shredded mozzarella
- 2 large eggs
- Salt and pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Slice the sweet potato into thin rounds. Drizzle the rounds with olive oil and toss on a baking sheet with salt and pepper.
- Roast the sweet potato for 40-45 minutes in the oven. About halfway through the roasting time, stir and flip the rounds for even cooking.
- Cook or poach the eggs as desired, leaving the yolks soft.
- Sprinkle the sweet potato rounds with cheese and return to the oven for 1-2 minutes to let the cheese melt.
- Top the cheesy sweet potatoes with the eggs and serve.