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!