I love to cook; I cook every single day, no fail. One of my favorite, basic meals to make is Saturday morning breakfast. Sometimes I go out on a limb and compose a fancy French quiche, while other times I like to stick to the basics.
If you’re looking for an easy, super delicious, Saturday morning breakfast walk-through, keep reading.
First I have to clean my kitchen, my least favorite, but very necessary step (gross):
Okay, finally that’s done.
Let’s start with the ingredient that takes the most time to prepare, bacon. Who doesn’t like bacon? I’ll save my ranting and raving description of bacon, as I’m certain you’ve heard just about every one there is already. In my opinion, bacon is easiest to prepare in the oven. If you haven’t yet made Oven Bacon, you’ve been wasting time, energy, and pain (of being splattered with grease in the face, possibly even in the eyeball).
(Please, please, if you haven’t tried this yet, do yourself a favor and try just once for me – let me know how it goes, and if you’ll ever be using a pan to make bacon again.)
Ok, let’s get on with it. Preheat your oven to 400-425 (depending on how impatient you are) Put your tin foil down on a rimmed baking sheet – I usually do a double layer so none of the grease drips down to the pan, as I’m lazy and aim to do as little cleaning as possible. Next put those beautiful strips down on the shiny, and bake until it reaches the doneness you prefer. I prefer medium and it usually takes about 10 minutes or so, I think:
Here is the finished product:
Now, don’t judge me, but I prefer a nice white processed bread – Wonder Bread. Get that beautiful square in the toaster. I would write a tutorial on that too, but if you don’t know how to make toast, then I don’t know what to tell you, sorry.
Onto the main event: the over-easy egg, not sunny side up, not over medium (who came up with that term anyways, people are way too extra) OVER-EASY, that’s all you get! So originally I put some butter down in the medium heat pan but that burned before I could take a picture, cool right? THEN I decided to be a woman about it and put down some of that bacon grease leftover from my Oven Bacon – just right.
Crack that egg in, salt pepper to your desired level:
Now here is the challenge with over-easy eggs: getting the whites nearest the yoke cooked so they’re not runny, while keeping the yoke itself runny. Sounds like a PITA, right? Well, it is, and it takes some practice and skill, so don’t get frustrated with yourself if it doesn’t work for you every time. Observe the picture above, that egg is not ready to turn, your egg is ready when that center light-yellow portion blends better with the whites around it. Once it’s slightly blended, TURN THAT BABY. When you turn it, you HAVE to commit. Loosen the egg from the pan by maneuvering your spatula beneath, allowing for a smoother separation. Once loosened slide your spatula beneath the yoke portion, ensuring the yoke is completely on the spatula, and FLIP! Salt, pepper side 2, and leave it cook for about 1 to 1.5 minutes. Slide your spatula underneath the yoke, once more and lift the egg from the pan and onto your plate!
Make your plate, and make it cute. Don’t mess around when it comes to plating, even when you’re alone you should make your plate irresistible, here’s mine:
Rustic, but still OMNOM-able.
I’ll just sign off with that last picture – have a great Saturday!