Sunny-Side-Up Eggs with Toast
Start your morning with these classic Sunny-Side-Up Eggs with Toast for a quick, comforting, and satisfying breakfast. Featuring perfectly cooked eggs with rich runny yolks served alongside crispy golden toast, this easy breakfast recipe is simple, delicious, and ready in minutes.
Ingredients
- 2 large eggs
- 2 slices of bread (white, whole wheat, sourdough, or your choice)
- 1 tablespoon unsalted butter (or olive oil)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: avocado slices, fresh herbs, chili flakes, or shredded cheese
Instructions
- Preparing the Toast – Place bread slices in a toaster and toast until golden brown and crispy. Spread with butter if desired.
- Heating the Pan – In a nonstick skillet, melt butter (or heat oil) over low-medium heat. Swirl to coat the pan.
- Cooking the Eggs – Crack each egg gently into the pan. Keep the heat low to medium to avoid browning the whites.
- Cover and Cook – For evenly cooked whites, cover the skillet with a lid for 1–2 minutes, allowing steam to set the tops of the whites while keeping the yolks bright and runny.
- Finishing Touches – Once whites are firm and yolks are still runny, remove eggs from the pan carefully using a spatula.
- Serving – Season with salt and black pepper, and serve immediately with toast on the side or place eggs directly over the toast for a more rustic presentation.