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Over easy eggs on a slice of sourdough on a plate.

Perfect Over-Easy Eggs

Carmyn Suzor
These perfect over-easy eggs have a deliciously runny yolk and fully set whites. Great on top of crusty sourdough bread, they make for a simple, protein-packed breakfast.
5 from 2 votes
Prep Time 5 minutes
Cook Time 2 minutes
Servings 1

Equipment

Ingredients
 

  • 2 large eggs
  • 1 tablespoon butter
  • salt and pepper to taste

Instructions
 

  • Heat a non stick or cast iron pan over medium-low heat for about 2 to 3 minutes. Melt the butter in the pan.
  • Crack the egg on a flat surface and gently open it over the pan. Allow the egg to cook undisturbed for 1-2 minutes, until the whites are almost set.
  • Using a thin, wide spatula, slide it gently under the egg, making sure to get under the yolk. In one smooth motion, quickly flip the egg over. Cook for an additional 30 seconds to 1 minute until the yolk is slightly set.
  • Gently slide the spatula under the egg, lift it from the pan, and carefully place it on a plate to serve. Season with salt and pepper.

Nutrition

Serving: 2eggsCalories: 243kcalCarbohydrates: 1gProtein: 13gFat: 21g