Midnight snack.
I turned the heat up to medium high. I melted a large part of butter and added the wheat bread. After sufficient toasting I flipped it and added another pat of butter. Once that was toasted I set it aside and added more butter. I cracked an egg. The yolk broke because it was from our chicken that has always had weak yolks. I had a little bit of salt, pepper and paprika. Flipped it to cook the other side. And placed it on the bread which had been applied with some sharp cheddar.
This is how I did it this time. Sometimes I’ll toast the bread in the toaster. Sometimes I’ll use American cheese instead of sharp cheddar. Sometimes I want that runny yolk so I’ll choose a different egg.
But what’s your strategy? Do you use any condiments?
Cost: 40¢ and a backyard egg.
Start the pan on medium high heat, add generous amount of butter and melt it as quickly as you can by moving it around the pan.
Crack an egg onto the pan and immediately turn down to medium low heat. I want the pan hot enough at the start to begin forming a crispy edge.
Season with salt, pepper and maybe some cayenne powder.
Don’t flip the egg! Instead, grab a spoon, tilt the pan so the butter collects on one side, and begin basting the top of the egg with hot liquid butter. You’ll see small bubbles form on top of the egg as you drop the hot butter on top.
Serve when you don’t see any slimy looking exterior parts.
If done correctly, this will give you a nice sunny side up egg with a crispy edge and a runny yolk! Serve on toasted and buttered bread. (You may have enough butter left in the pan to butter the bread using it. Alternatively, you can use a nice bagel or English muffin instead of bread.)
Huh, I’ve never tried this, but now I might
I’ve got some fresh rosemary and thyme that would be good in the butter