Fried eggs are a popular breakfast dish, whether having them on their own or with a side of toast and avocado.
Whilst cooking them can seem simple, one wrong move can end up with scrambled eggs.
Jamie Oliver’s sunny side-up egg recipe promises “soft and silky fried eggs, ready to eat in just five minutes”.
Eggs are a staple in my breakfast diet, but I often opt for scrambled so was excited to see how these turned out.
This recipe serves four and requires just four ingredients, ready to eat in no time at all.
Ingredients:
One tablespoon of olive oil
Four large free-range eggs
1/16 teaspoon sea salt
Freshly ground black pepper, to taste
Method:
As I was making eggs for just one person, I only needed a little bit of olive oil and one egg.
To start, get your frying pan on medium to low heat and add enough olive oil to lightly coat the bottom of the pan, a little less if you’re cooking for less than four people.
Crack the eggs straight into the pan. As the oil gradually gets hotter, the colour of the eggs will quickly start to change.
If the oil starts to spit, Jamie recommended turning the heat down because this means it is too hot.
Cook the eggs until the tops of the whites are set but the yolk is still runny if that’s how you like it.
When ready, simply remove the eggs from the pan using a spatula and place them on a plate.
Dab with some paper towels to soak up any excess oil and serve how you like, either on toast or English muffins.
Sprinkle with some sea salt and freshly ground black pepper to taste and enjoy.
To make an over-easy egg, slide a spatula under the egg and with a quick flip of the wrist, turn them over.
Make sure not to lift the egg too high as it may break the yolk and turn it into scrambled eggs.
