Start the day off right with a plate of these classic Sunny-Side-Up Eggs. Don’t forget the toast!
During the summer, I can go until lunch without eating. Spare me the lecture; I know it’s not a good habit to skip breakfast! But as soon as the first wave of cold air hits my sunny desert home—usually around late October—I am ravenous in the morning, and I want a hot, hearty breakfast. That’s when I reach for the frying pan and start cracking eggs.
Eggs are as close to perfect as food gets, in my opinion. Not only are eggs nutritious, but if you cook them a certain way, they come with their own condiment: runny yolks! Some people love peanut butter or jam on their toast, but I will always vote for the liquid gold of egg yolks. A little salt and pepper sprinkled on top is all you need.
Granted, you don’t need to make your eggs sunny-side-up to get a runny yolk, but who can resist an egg-frying method that skips the risky part of flipping it without breaking the delicate, yellow middle? This recipe is simple, foolproof (no flipping!), and full of all the scrumptious flavor of an egg fried in butter. You might as well make two or three.
Ways to season your sunny-side-up eggs
You can dress up your eggs any way you like. If you eat as many eggs as I do, you surely have your own favorite egg seasonings. Here are a few of mine.
- Greek-inspired eggs: Grab your favorite Greek-inspired seasoning blend and sprinkle a bit on top of your eggs while they’re still in the frying pan. Once the eggs are on a plate, add some crumbled feta cheese, diced red onion, and chopped fresh tomatoes on top. Eat with toast.
- Lemon pepper eggs: Add a dash of lemon pepper to the eggs in the frying pan. If your lemon pepper doesn’t include salt, add some salt to the eggs as well. Serve with toast and cucumber slices.
- Cajun eggs: Use a good Cajun seasoning blend (I like Tony Chachere’s “More Spice” blend) to season your eggs while they cook. These eggs are especially good as a breakfast sandwich with bacon, tomatoes, and fresh greens, as long as you don’t mind your sandwich being a bit gooey!
How do I store leftovers?
I don’t recommend making more eggs than you can eat in one sitting, especially sunny-side-up eggs. If you do end up with leftover fried eggs, refrigerate them within 2 hours of cooking, and I suggest eating them within 24 hours. Reheat them in a hot frying pan, and for food safety’s sake, cook them all the way through. This recipe calls for fresh eggs to minimize food safety risk for sunny-side-up eggs, but don’t push your luck!
Serving suggestions
Eggs go with a ton of delicious sides for breakfast, lunch, or dinner. If you’re making a sandwich with your eggs, this Sweet And Smoky Homemade Bacon Jam is a phenomenal condiment with a mountain of flavor. For a light breakfast, serve your eggs with a side of Citrus-Mint Fruit Salad. Personally, I love a sunny-side-up egg or two on top of a bowl of rice. You can also add an egg to a rice dish like this Mediterranean Rice Salad or a flavorful main like Shrimp Fried Rice.
Sunny-Side-Up Eggs
Ingredients
- 1 large fresh egg
- 1 tablespoon butter
Instructions
- Heat a cast-iron skillet over medium heat for a few minutes until it is hot. Add the butter and swirl it around to evenly coat the surface.
- Crack the egg into the skillet, being careful not to break the yolk. Cook the eggs on medium heat until the whites are set but the yolks are still runny, about 2-3 minutes.
- Carefully remove the egg from the skillet with a metal spatula and place it on a plate. Season with salt and pepper, if desired.
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