One thing I inherited from my dad is a love for breakfast foods. My mom was happy waiting to eat until lunch time, but my dad loved breakfast. On the weekend our family would either go out to breakfast or my mom would make us a breakfast such as waffles with strawberries, eggs with bacon and hash browns, pancakes or muffins.
In my family, I am the one who loves breakfast. My husband and kids are content with cold cereal and milk or a piece of toast. Me? I would rather have toast, eggs and coffee. Or maybe an egg omelet with broccoli and cheese. Or how about a breakfast burrito. I can even go for oatmeal with berries and maple syrup. But cold cereal and milk? No thank you.
This morning was no exception. I cooked our eggs my favorite way: over easy. There is just something mouth-wateringly delicious about chewy egg whites with soft, runny yolk. Eggs are not one of the easiest foods to cook and cooking them in a cast iron pan just adds to the difficulty. After much trial and error, I have finally perfected the art of over easy eggs cooked in my cast iron pan.
Here is how I make my over easy eggs:
Real Salt which comes in both a regular or kosher/coarse grind. Mine is the regular grind.) Next I generously grind pepper all over the eggs. And yes, it must be fresh ground. The taste is far superior to store bought pre-ground pepper. Once you switch you will never go back.
Here is what is left on my pan after scooping the eggs off of the pan. Nothing is stuck! All this pan needs is a quick rinse under hot water; no scrubbing necessary.
Here is how I make my coffee.)
Did you know that egg yolks are incredibly good for you? Check out this article explaining how healthy egg yolks are. You will never toss another egg yolk!
So go ahead, make yourself some over easy eggs and savor each bite.