Fried eggs are something of a brunch staple at our house. Many a time I’ve woken up on late winter mornings or Sunday noons to my parents cooking eggs at the stove. Since it is winter break, I thought it would be fitting to recall those days by frying some sunny-side up eggs. They are made in much the same way as eggs over easy, except sunny-side up eggs are only cooked on one side rather than both. The yolk is a bit more runny but tastes just as delicious!

Since you’re only frying one side, you need only about one tablespoon of oil. Just as with eggs over easy, you have to crack the egg close to the bottom of the skillet.

The tricky thing about making these eggs was knowing when they were done. You want to make sure the top isn’t still raw. It took about 10 minutes to cook. The yolk is fully cooked when the whites on it cooks into a film, and it doesn’t run when you move it.

My yolk was soft but not raw.

Use the recipe below to cook your own sunny-side up eggs!

Sunny-Side Up Eggs

Ingredients:

• 1 egg
• 1 tbsp vegetable oil

Supplies:

• 1 nonstick skillet
• 1 wooden spatula
• 1 stove

Steps:

1. Put your skillet on the stove at high heat.
2. Pour one tablespoon of vegetable oil into the skillet and cover the skillet.
3. Let the oil heat up. You can test when the oil is ready by lifting the cover and holding your hand close to the surface of the skillet and feeling if the oil is emitting heat. Another way to check is if the oil moves around the pan with a water-like consistency, rather than the slower viscosity of the oil. Move your pan around to let the oil coat the bottom of the skillet.
4. Crack your egg into the center of the skillet, making sure to keep your hands very low.
5. Once it is cracked, cover the skillet and turn your heat to simmer.
6. Let your eggs fry until thoroughly cooked, about 10 minutes. You’ll know it’s done when the surface is firm, the yolk doesn’t run when moved, and you can completely lift the egg from the surface of the skillet.
7. Push your egg to the side of the skillet and let the oil drain off, and slide onto your plate to serve.

I served my eggs with some mānuka honey-drizzled avocado, and ground pepper over everything.