SUNNY-SIDE-UP EGG & BACON SKILLET
Treat yourself to a Sunny-Side-Up Eggs & Bacon Skillet-complete with seasoned potatoes, peppers and melted cheese.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Heat oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add bacon; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.
- Break egg into center of skillet; cook 1 min. (Do not stir.)
- Spoon potato mixture around egg; sprinkle with cheese. Cover; cook 1 min. or until egg white is set and cheese begins to melt.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 690 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 14 g
PERFECT SUNNY-SIDE-UP EGGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 4
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.
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
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