A Little Personal History:
I’ve always liked the look of “sunny side” up eggs, but often the whites aren’t cooked enough. This recipe gets around that. If you really want, you can even cook the yolks, well done, yet still keep the “sunny side” up look to the egg.
Description:
Description Text
| Categories: | Breakfast |
| Servings: | 1 serving |
| Time: | – Preparation: 5 minutes – Cooking: 5 minutes |
| Equipment: | Measuring cup, large skillet, metal spoon and spatula |
| Difficulty: | Easy |
Ingredients:
- 2 large eggs
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Procedure:
- In large skillet, over a medium-low heat, heat 1/4 cup extra virgin olive oil
- When oil is hot, crack open eggs into skillet and let fry while splashing some hot oil on the whites and yolk with spoon so as to cook the top, if the eggs begins to bubble, lower the heat.
- No need to flip eggs, they’ll cook with the hot oil splashed on them.
- If you want yolks less cooked, only splash the whites.
- Serve, salt and pepper to taste.
Advanced Preparation:
Tips, Notes, and Variations:
If you don’t want to go through the effort of poaching eggs, yet yolks soft for your Eggs Benedict or BELT sandwich, this is a great alternative to cooking the eggs.
