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Posted by on Jan 6, 2013 in On the Basics | 0 comments

Keep on the Sunny Side

As I mentioned, I’m into sunny-side up eggs these days. I really only ever liked scrambled (usually with cheese), since that’s what I was used to. However, I’ve recently come around to poached and sunny-side up eggs, and I love to pretend I’m Gordon or Graham on Master Chef when I cut into the yolk. I watch for that perfect ooze, just like the pros! I’m really into the creamy, buttery yolk since I can’t eat cream or butter these days (my nursling is allergic).

Here’s a great how-to from Pioneer Woman (she knows her stuff!) and a shot of one of my recent breakfasts:

It’s definitely not perfect, but I’m getting the hang of it. Seen here on wheat toast with spinach.

Maybe one of these days I’ll get the guts to try poaching! I really like Eggs Benedict. I recently had it on crab cakes…yum!




  1. Notes from Betty Becca » Blog Archive » Eggs of Instagram - […] the one for poached eggs from Smitten Kitchen, and the one for fried eggs from Pioneer Woman (that I’ve talked…

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