There are as many ways to cook an egg as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter to time. An important matter of time.
Romesco is a great Spanish addition to any meal.
Fried Eggs with Romesco
The fried eggs should be the last thing to cook if making a traditional breakfast or brunch.
Garnish with Romesco, if using and the usual breakfast suspects – ham, bacon, or sausage and toast.
Ingredients
- Eggs – as many as you need 0 CHO
- 1 Romesco Recipe Total 20 CHO
- Sides desired – bacon, sausage, ham 0 CHO
- Toast
- *CHO dependent on your products
Instructions
- Start with a frying pan (non-stick) and set over medium-high heat.
- You want the pan hot so add butter or olive oil, avocado oil and heat until shimmering.
- *Or you can heat your pan, and when you think, it is starting to get hot enough add a little water. If it evaporates, you are getting close. Then add the oil to shimmering.
- Crack eggs into a small bowl, 1 egg per bowl.
- When oil is ready, gently add the eggs. They should immediately start sputtering.
- Salt and pepper.
- Next tilt the pan upwards and lift some of the oil with a spoon and drizzle over the egg whites only. Not the yolk.
- Reduce heat to medium.
- Cover with a lid for a minute until top of the yolk is cooked, but the yolk is still runny. Keep checking in 30 second intervals until done to your preference. Cook eggs until whites are solid, regardless of how you like the yolks.
- Serve immediately.
