Today we purchased a gigantic box of 15 dozen free range, organic eggs from Hills Foods. Eggs stick around our place as long as whiskey stays around Mel Gibson’s apartment…not long. The 15 dozen bulk purchase was bold but we are confident that we’ll be able to crush the food before it goes bad. Upon arriving home after a round of golf and practice, I split a couple eggs into the pan to try out our nutritious additions to the fridge. They turned out pretty good!
The eggs were cooked in a teaspoon of coconut oil- the cooking oil of choice in our household. I prefer my eggs sunny side up and I simply let them sizzle until I felt the yolks were cooked right. I used Mediterranean Sea Salt and EXTRA bold peppercorns…simple but tasty.
The key to good sunny side up eggs is having the base of the yolks slightly firm but the top half oozing out.
If you are not a fan of sunny side up eggs, you can always try them a different way. We did some hard boiled, halved, and sprinkled with salt and pepper. Delicious!