American · Breakfast · Lunch · Snack
Sunny-Side-Up Eggs
Glossy, set whites with bright runny yolks, gently fried in just a teaspoon of olive oil and finished with black pepper and fresh chives. A simple, protein-rich start to the day.
- Prep
- 3 min
- Cook
- 5 min
- Total
- 8 min
- Serves
- 2
Calories come from: Carbs 2% · Fat 66% · Protein 32%
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Ingredients
For 2 servings- 4 large200 gLarge eggs
- 1 tsp5 gOlive oil
- 1 tbsp15 gWater
- 1/8 tspSalt
- 1/4 tspBlack pepper
- 1 tbspFresh chives, finely chopped (optional)
Steps
- 1
Crack each egg into a small cup, checking for shell pieces.
- 2
Heat the olive oil in a non-stick frying pan over medium-low heat for about 1 minute.
- 3
Gently slide the eggs into the pan, keeping them slightly apart.
- 4
Cook undisturbed for about 2 minutes, until the edges of the whites turn opaque.
- 5
Add the water to the pan away from the eggs and cover with a lid.
- 6
Cook for 1 to 2 minutes more, until the whites are fully set and the yolks are glossy but still soft.
- 7
For anyone who is pregnant, elderly, very young or immunocompromised, keep covered until the yolks are firm, or use pasteurised eggs.
- 8
Slide the eggs onto plates and season with the salt and black pepper.
- 9
Scatter over the chives, if using, and serve straight away.
Swaps, storage and make-ahead
Swaps
- Use avocado oil or a light spray of cooking oil instead of olive oil if that is what you have on hand.
- Swap the fresh chives for sliced spring onion greens or a pinch of dried chives.
- For extra flavour without much effort, finish with smoked paprika or chilli flakes instead of black pepper.
- If serving with toast and you need it gluten-free, choose a bread labelled gluten-free.
Storage
These eggs are best eaten fresh, as runny yolks do not keep or reheat well and should not be frozen. If you do have leftovers, refrigerate within 2 hours, eat within 1 to 2 days, and reheat until steaming hot, which will fully cook the yolk.
Make ahead
Chop the chives up to a day ahead and keep them in a covered container in the fridge, but cook the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (110 g) | Per 100 g | |
|---|---|---|
| Calories | 164 kcal | 149 kcal |
| Protein | 12.6 g | 11.5 g |
| Carbohydrates | 0.9 g | 0.8 g |
| of which sugars | 0.4 g | 0.4 g |
| Fiber | 0.1 g | 0.1 g |
| Fat | 11.8 g | 10.7 g |
| of which saturated | 3.4 g | 3.1 g |
| Sodium | 278 mg | 253 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
