This practical French way of cooking fried eggs results in an appetizing combination of delicately firm whites and nicely runny yolks. The recipe, with the addition of tomatoes or potatoes, makes the perfect dinner on those nights when you’re dining solo.
- 2 large eggs
- 1 teaspoon unsalted butter
- Fine sea salt and freshly ground black pepper
Break the eggs into a saucer and set aside.
Melt the butter over low heat in a small nonstick skillet. Slide in the eggs and cover with a saucepan lid. Cook just until the egg whites are no longer translucent, about 2 minutes. Slide the eggs onto a plate and season with salt and pepper.
Cook’s tip: For an almost instant supper dish, lightly brown thickly sliced tomatoes or cooked and sliced potatoes in a skillet. When they’re almost ready, push to the sides of the pan and slide the eggs into vacant space. Cover and cook for 2 minutes.
Nutrition Analysis: 180 cal, 13 g fat, 380 mg chol, 140 mg sodium, 1 g carb, 0 g fiber, 0 g sugar, 13 g protein
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.
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