Sunny Side Up Eggs

Sunny Side Up Eggs

1 tablespoon of butter or olive oil 15 mL

4 eggs

season with salt and pepper to taste 
Swirl butter or oil around in a big nonstick or cast-iron pan over medium-high heat until it melts and bubbles.

Crack one egg into a dish, then carefully slide it into the pan (avoid breaking the yolk); repeat with the other eggs. To taste, season with salt and pepper.
 Fry for approximately 3 minutes, or until the edges of the egg whites begin to turn golden and lacy.
 To cook the uncooked white that clings to the yolk on top of sunny-side-up eggs, tilt the pan so the butter pools, drop a spoon in, and baste the yolks with hot butter until the clear white turns somewhat opaque.

Lift out eggs with a flat spatula and place to a platter; serve with buttered bread.
Serve sunny-side-up eggs over a salad of field greens and chopped bacon with a mild dressing.

Per serving (1/4 of the recipe), the nutrition is as follows:
Calories: \s200
16 g fat
7 g saturated fat
Carbohydrates: 1 g
385 mg cholesterol
12 g protein
460 mg sodium

Each tablespoon of olive oil has roughly 120 calories. To avoid oxidation, it should be kept in a cold, dark environment. An unopened bottle can last for two years from the date of filling if stored correctly. An open bottle should be eaten within two months.