Sunny Side Up Stroganoff 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:

• 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:

• Heat oven to 400°. Grease square pan, 8x8x2 inches.
• Prepare noodles and sauce mix as directed on package; stir in Worcestershire sauce. Spread mixture in pan. Make 4 indentations in noodle mixture, using back of spoon. Break 1 egg into each indentation. Sprinkle with salt and pepper.
• Bake uncovered 15 to 20 minutes or until egg whites and yolks are firm, not runny. Sprinkle with tomato and parsley.

Steps:

• Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
• Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
• Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.