• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Recipe is a culmination of various techniques I have tried over the years and seems to be the best blend of speed and texture. My apologies for not being able to thank those contributors.

My ideal fried egg pursuit is a sunny side up runny yoke with all of the egg white completely cooked and the edges hard.

My cooktop is induction, my pan is 7” carbon steel, and so timing adjustments could be necessary for your setup.

§Details

• ⏲️ Prep time: 3 minutes
• 🍳 Cook time: 5 minutes
• 🍽️ Servings: 1

§Ingredients

• 1 T Ghee
• 3 Eggs
• 2 T Cream Cheese
• 1/2 Avocado

§Directions

1. Preheat 7” frying pan on medium to medium-high heat
2. Crack 2 eggs into ramekins. (Skipping this step will make for inconsistent hard edges)
3. With a hot pan, let the ghee melt and also get hot. For my induction stove that is about 2 - 3 minutes.
4. Crack third egg directly into pan, and then immediately pour in the other eggs.
5. Cover completely and cook for 30 seconds
6. Uncover (keeping lid over pan) and poke holes (with fork or knife) through all the egg whites and avoid getting too close to the yolks.
7. Return lid and cook for 1-2 minutes depending on egg size and temperature. I usually start with cold eggs and need the full time.
8. At time, turn off the heat, but leave the lid ON, and the pan on the stove for another 2 minutes.
9. Prepare plate with cream cheese and avocado.
10. Plate eggs overtop cream cheese, and pierce yoke if stacking.
11. Salt and pepper to taste