There’s something about perfect eggs in the morning that just puts you on track for a great day. Here’s how to make Sunny-Side Up Eggs & Toast in one pan for buttery bread and perfectly cooked eggs, where the whites are cooked but the yolks are still a little runny. Yum!
Here, I use a spatula to loosely form the eggs into the same shape as the bread, which has a practical reason: the whites want to spread very thin in the pan but if you push them back toward the yolks, you’ll have thicker whites that won’t cook drastically faster than the yolks. You know they’re done when you gently jostle the pan and can see that the white is set but the yolk still moves a little. I like this method versus the classic lid-on method because I always seem to overcook the yolks when I put the lid on! This is a great way to make sunny-side eggs up for runny-yolks lovers out there like me.
Sunny-Side Up Eggs & Toast
1.5 Tbsp butter
2 large eggs
1 large piece of bread
Sea salt, pepper
Optional: basil or parsley
- Melt 1 Tbsp butter in a nonstick skillet over low heat.
- Add bread to skillet. Crack eggs next to bread. Wait about fifteen seconds, then use a spatula to gently push the egg white in toward the center. You want the egg whites to be thicker and less spread out so that they don’t cook drastically faster than the yolks. You can mimic the curve of the bread if you want to be fancy!
- Season eggs with sea salt and freshly cracked black pepper. Add a bit more butter to the pan and flip the toast. It should be nicely golden. Cook for a few minutes, until the whites are cooked but the yolks are still runny (or to your personal egg preference). These just take a few minutes over low heat so don’t turn your back on them! No one wants overcooked eggs.
- Serve eggs over toast with fresh fruit. Garnish with julienned basil or chopped Italian parsley.
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