At work we celebrated one of my coworker’s service anniversary (30 years) by going to Stacked in Huntington Beach. Everyone was drooling over the burger I built that had cheese, bacon, avocado, and tomato and was topped with a fried egg. (Some of my coworkers had never heard of having an egg on top of a burger!) At any rate, I sliced into the burger with my knife waiting for the yoke to start dripping down the burger and it never did. Le sigh. It was cooked over hard, which, in my opinion defeats the purpose of even having an egg on top your burger. Or having an egg at all!
I know there are people out there who do not like runny egg yolks. Including one of my friends who may be reading this blog right now. But me? I love runny egg yolks. It’s the best part of the egg. And when you have fried eggs or poached eggs, it’s the best part of breakfast. Whatever you’re eating with eggs you can dip into that lovely, lovely runny egg yolk. I have thrown away fried eggs I’ve made at home that I accidentally cooked too long and have started over fresh.
For this breakfast I paired (runny yolk!) sunny side up eggs with mostly leftovers. The entire pan went from stovetop to table in about 10 minutes. Maybe less. It’s a simple and perfectly paleo breakfast. One of those breakfasts that makes you feel like you’re doing something good for your body.
- leftover sausage patties
- leftover roasted tomatoes
- In a large pan over medium heat begin reheating the sausage (approximately 3 to 4 minutes). When you’re about ready to flip over the sausage patties, add the tomatoes to the pan. Flip the sausage patties.
- Melt some butter in another area of the pan and crack two eggs into it. Sprinkle with salt and pepper. Cover the pan and cook until the egg white is no longer translucent.
- Take the pan to the table and dig in.