I have my hubby to thank, for teaching me how to make this just right! 🙂
Method:
Using a flat Omelette pan, heat a tsp of oil on high heat.
Break the egg carefully, taking care not to break the yolk.
Sprinkle with salt n freshly cracked pepper.
Reduce heat to medium low…allowing base to crisp.
Continue to cook till, the egg white sets from top and the yolk acquires a dull glaze but is still runny. Serve warm with buttered toast.
As I cut into the crunchy egg….
I like to dip each bite into the golden runny yolk…Mmmmm!
Note: If you like it double fried, flip and cook for a few seconds…and then serve!