Saturday, August 14, 2010

Sunnyside Up with Breakfast Potatoes

The fastest and easiest of all decent breakfasts, eggs and potatoes. Sunnyside up eggs can be tricky because if they are over cooked they are like rubber and if they are undercooked they have this nasty slime on top that is really offputting. Most restaurants mess them up to one side or the other, that is why I usually make them at home with this easy method.

Sunnyside Up Eggs:
Start the oven on 350. Start a medium sautee pan, non stick is best, on mid-low (4 out of 10) and put just enough oil to coat the pan. You can use any oil or spray of your choice. Then crack the eggs by striking it on a FLAT surface like the countertop. Hitting the egg on the edge of a bowl or pan increases the chance of breaking the yolk. Crack the egg open just above the preheated pan. Cook the egg for about 4 minutes or until white starts to set up. Then place the whole pan in the oven for 5 mintues or until the top of the egg is stiff, fluffy and the white is opaque. Perfect every time.

For the breakfast potatoes I diced up a left over baked potato from last nights' dinner. I started a sautee pan on medium with oil and butter then added some chopped red onion and red hot pepper and let cook for 5 minutes. I then added the diced potatoes and let it all cook together for about 15 minutes. I finished with parsley, salt and pepper.

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