Name: Sunny-Side-Up Eggs
Total time: 10 min
Ingredients: 1 tablespoon neutral oil, such as safflower or canola; 4 large eggs; Salt; Toast and butter (optional), for serving

This classic egg preparation can be enjoyed with a simple side of buttered toast or turned into a more elaborate meal with <a "https://cooking.nytimes.com/recipes/1019919-oven-bacon">crispy bacon</a> and <a href="https://cooking.nytimes.com/recipes/1023355-home-fries">home fries</a>. The eggs add a boost of protein to any meal and are a terrific topping on sautéed greens, rice bowls and avocado toast. Covering the eggs during the last minute of cooking allows the yolks to warm through while remaining runny.

Sunny-Side-Up Eggs

neutral oil,

eggs

Salt

Toast and butter (optional),

In a 12-inch nonstick skillet, heat the oil over medium. Crack in the eggs, season with salt and cook until whites are just set, about 2 minutes. Cover with a lid (or invert another 12-inch skillet on top) and cook until whites are completely opaque and yolks are warmed through but still runny, about 1 minute longer. Divide among plates.

Serve warm eggs with toast and butter, if desired, or use the eggs as a topping or garnish.

Sunny-Side-Up Eggs

Total: 10 minutes

Servings: 4

Author : Kay Chun

Ingredients

Instructions

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