Sunny Side Up Special Food

PERFECT SUNNY-SIDE-UP EGGS

Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

PEACHES SUNNY SIDE UP

Peaches Sunny Side Up image

Make and share this Peaches Sunny Side Up recipe from Food.com.

Provided by Chef SusanNicole

Categories Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces vanilla yogurt
2 tablespoons sugar
2 graham crackers, halved
1 fresh peach, peeled and halved
1/2 teaspoon cinnamon

Steps:

Mix yogurt and sugar together in a small bowl.
Place half a graham cracker on the center of the plate. Spoon the yogurt mixture on top of the cracker and the plate so it covers the cracker completely.
Put a peach halve, rounded part facing up, in the middle of the yogurt. Sprinkle a little cinnamon over it. It should look like a sunny side up egg!

Nutrition Facts : Calories 186.1, Fat 5.5, SaturatedFat 3.1, Cholesterol 18.6, Sodium 108.2, Carbohydrate 29.8, Fiber 1.2, Sugar 25.6, Protein 5.9

HOW TO: MAKE SUNNY SIDE UP EGGS

How To: Make Sunny Side up Eggs image

After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.

Provided by heyAJ

Categories Lunch/Snacks

Time 5m

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 egg
1 teaspoon butter or 1 teaspoon margarine
salt
pepper

Steps:

Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.

Nutrition Facts : Calories 113.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3