A quick fried egg breakfast at approximately 140 calories. The classic technique for a runny, golden yolk either way up.
Sunny-Side Up and Over Easy Eggs are a breakfast staple, and the difference between the two comes down to a single flip. This method uses just a light amount of butter and delivers a genuinely satisfying breakfast at around 140 calories and 3 WW Classic Points per serving.
Recipe Info
Serves: 1 | Prep Time: 2 minutes | Cook Time: 3 minutes | Calories per serving: ~140
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 9g | Carbohydrates: 0.5g | Fiber: 0g
WW Classic Points: Approximately 3 points per serving (in line with the original recipe, with the butter reduced from 15g to 1 teaspoon). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 teaspoon butter
- 2 eggs
- Salt and pepper, to taste
Instructions
- Melt the butter. Melt the butter in a non-stick frying pan over low heat.
- Add the eggs. Break the eggs, one at a time, into a flat saucer and slide them gently into the pan.
- Cook. Cook on low heat until the whites are solid but the center is still runny.
- Finish your way. For sunny-side up, remove from the pan after about 2.5 minutes. For over easy, carefully flip the eggs with a spatula and cook for 30 seconds more. Sprinkle with salt and pepper to taste.
Serving Suggestions
- Serve over a slice of whole-grain toast
- Pair with sauteed spinach or grilled tomatoes
- Add a side of turkey bacon for a fuller breakfast
- Top with fresh herbs or a pinch of chili flakes
- Serve alongside sliced avocado for healthy fats
Tips and Variations
- A non-stick pan is essential for sliding the finished eggs out cleanly
- Sliding the eggs from a saucer rather than cracking directly into the pan helps keep the yolks intact
- Cooking over low heat prevents the whites from browning or turning rubbery
- Cover the pan briefly with a lid for a firmer white with a still-runny yolk, without flipping
- Fresh eggs hold a neater shape in the pan than older eggs
Why This Recipe Works
Cooking low and slow, rather than over high heat, is what keeps the whites tender instead of crisped and rubbery while giving the yolk time to stay soft. A single teaspoon of butter is genuinely enough to keep the eggs from sticking without adding much extra fat.
Storage
These eggs are best enjoyed immediately, as the yolk continues to set once off the heat. They are not suitable for storing or reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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