Eggs Sunny Side Up

Prep time: 2min
Total time: 6min
Serves 2
1 tbsp
butter or olive oil
15 mL
4
eggs
sea salt and freshly ground pepper to taste
Per serving (1/4 of the recipe):
calories
200
fat
16 g
saturated fat
7 g
carbs
1 g
protein
12 g
cholestrol
385 mg
sodium
460 mg

Directions

  1. Add butter or oil to a large non-stick or cast-iron skillet over medium-high heat; swirl around until butter melts and begins to bubble.

  2. Crack one egg into a dish, then gently slide egg into pan (try not to break the yolk); repeat with remaining eggs. Season with salt and pepper to taste.

  3. Fry until edges of egg whites begin to turn golden and lacy, about 3 minutes.

  4. Sunny-side-up eggs are usually served with a bit of uncooked white clinging to the yolk; to cook it a bit on top, tip the pan so the butter pools, dip a spoon in and baste the yolks with hot butter until the clear white turns slightly opaque.

  5. Using a flat spatula, lift out eggs and transfer to plate; serve with buttered toast.

Tip

Serve sunny-side-up eggs over a lightly dressed salad of field greens and chopped bacon.