Serving suggestion: Eat away from your desk! Ingredients 1 tablespoon extra-virgin olive oil 1 small Yukon Gold potato (about 1/4 pound/115 grams), peeled, quartered and cut into 1/8-inch (3-millimeter) slices* 1/2 medium yellow onion, halved and thinly sliced Salt and freshly ground pepper 1 tablespoon unsalted butter 4 large eggs Pinch of nutmeg This story is from Kinfolk Issue Fifteen Buy Now Related Stories Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 44 Whip Up a Storm Cozy recipes for inclement weather. Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
