Sunny side up eggs are the perfect cross between a fry and a poach. If done right, the yolk is runny and the whites are firm. If done wrong, they resemble a hard scramble with unevenly distributed flavor.
Yet, sunny side up eggs rarely are treated with any pizzazz. Seasoned with salt and pepper, they sit on a plate with a few slices of toast (lovely, by the way) and avoid the potential fun that a chef may have with the scrambled version.
Why not dress them up a little? Add onions, peppers, cheese. Here is a recipe for a sunny egg with a little more brightness to it. The premise of this recipe is that the eggs are cracked on top of sautéed onions and peppers, seasoned with salt and pepper, and covered with parmesan cheese. The skillet is then covered so that the steam cooks the eggs and melts the cheese.
Scoop them onto a slice of buttered toast or avocado mash. Yummy, yes? Your turn.
The Sunniest Eggs
4 fresh eggs
1 sweet onion
handful and a half cherry tomatoes
salt and pepper to taste
parmesan or cheddar cheese, grated
2 tbs olive oil
Pat of butter
- Heat a large pan on medium-high and add the oil. Chop the onions and peppers but do not add them to the pan until it is hot. To check, sprinkle a bit of water in the pan. If it sizzles, the pan is hot. Fry the onions and peppers together for 5 minutes, add salt and pepper, turn the heat to medium-low, and continue to cook until caramelized. About 15 more minutes.
- Meanwhile, grate the cheese and slice the tomatoes. Toss the tomatoes into the pan and cook for about 5 minutes, or until the skins look loose.
- When the tomatoes are ready, smooth the vegetable sauté so that it is evenly distributed throughout the pan. Make sure that the oil is not spitting. This means that the pan is too hot and you need to turn the temperature down. Add a spot of butter to make sure that the eggs don’t stick and crack the eggs in a square formation with space between each. If the eggs are too close together you will break the yolk trying to remove them from the pan.
- Sprinkle cheese, ground pepper, and a pinch of salt on top of the eggs. Cover with a lid.
- On low heat, cook for 2-2 1/2 minutes. Check the eggs and cook for a minute at a time if they are not set.
Tip: A done egg has a set yolk and firm whites. Add more cheese around the eggs where the excess vegetable mixture is than on top of the eggs so that you can see that the yolk and whites are done. Otherwise, it will be hard to tell.