Sunny Side Up Dessert Recipes

Steps:

• Melt the butter in a medium frying pan over high heat.
• Crack the egg into the pan and let it cook until the egg whites begin coagulating, about 1 minute. Sprinkle with salt and pepper. Cover with a lid on for 1 minute to finish cooking the egg. Then, uncover and remove the egg from the pan.
• Enjoy!

Steps:

• 1. Spread butter over both side of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.
• 2. Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks.
• 3. 179cal, 9g fat(6g sat), 75mg chol, 160mg sodium, 22g carb, 3g pro

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.

Steps:

• In a heavy 10-inch skillet, heat the butter over medium heat until it begins to sizzle and look hot.
• Break an egg into a custard cup, small bowl or saucer. Slip the egg carefully into the skillet. Repeat with the remaining eggs. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. If they stop sizzling, turn up the heat a little.
• Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.

Steps:

• Toast french toast slices according to package directions (you may also use your own leftover slices of French toast).
• Let cool, then set onto 4 serving plates.
• Scoop out 4 ovals of ice cream using an ice cream spade or a large serving spoon (to achieve a flatter, more oval shape) and set them on top of each piece of toast.
• Use the back of a spoon to press a hollow into the center of each scoop of ice cream.
• Set a peach half into each hollow, rounded sides up -- to look like the yolks of fried eggs.
• Pour the syrup (either the reserved syrup from the fruit or maple syrup) into a small pitcher and serve on the side as "syrup" and garnish each portion with cinnamon sugar. If you really want to be sneaky, put some cinnamon in a clean pepper shaker and sugar in the salt shaker.