EGGS SUNNY SIDE RECIPES

Steps:

• Heat some canola oil in a non-stick skillet over medium heat (not too hot!). There should be just enough oil to just cover the edges of the egg when it’s cracked in the pan.  Once the oil is mildly hot, crack in 3 eggs, one at a time. (Note: work in batches—three eggs are about as many as I can tend to at a time.) The whites should remain clear for several seconds before they start to turn white. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the top will set but still look pretty. *Important: Don’t spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy. After a minute or two of cooking, once the whites are set/not jiggly and loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be the doneness you want.  Remove the eggs from the pan with a slotted spatula, then drain them briefly on a paper towel before serving.
  

Steps:

• 1. Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
  2. Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
  3. When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
  4. Delicious served on some 7-grain bread.