Sunny Side Up Eggs feature a golden runny yolk and lightly crisped egg white. The egg yolk spreads perfectly across rice, toast, or hash to make a delicious and filling breakfast.
Heat butter - Heat butter in cast iron skillet or pan over low-medium heat.
2 teaspoon butter
Crack and season the egg - Once the butter is melted and slightly foamy, crack the egg onto skillet and sprinkle salt and pepper on top.
1 egg, sea salt, freshly cracked pepper
Cook egg - Cook for about 2 to 2½ minutes. Once the egg whites go from clear to white and edges start to crisp, use spatula to transfer egg to plate and enjoy.
Notes
StorageRefrigerate sunny side up eggs in an air tight container for up to 2 days. In order to reheat them, heat in a covered pan over low heat, then flip them after 1 minute.
Top Tips
Use fresh eggs for the best results.
Cook eggs low and slow to avoid over-cooking them.
Cook 1-2 eggs in a pan to make it easy to flip the eggs.
If cooking multiple batches, allow the pan to cool for a couple of minutes between batches to avoid burning the butter and over-cooking the eggs.