For sunny-side-up eggs that are more cooked on top. Covering the eggs while they cook ensures a fully cooked egg without sacrificing the pleasure of a tender white and runny yolk.
Melt in a large skillet over medium-low heat:
2 to 3 tablespoons butter, olive oil, or bacon fat
When hot, break into the skillet:
4 eggs
Season with:
Scant 1/8 teaspoon salt
Pinch ground black pepper, or to taste
As the eggs cook, use a spoon to collect the hot fat from the edges of the pan and dribble it over the tops of the eggs. Baste the eggs in this manner 2 or 3 times. Cover the pan with a lid between bastings and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes. Serve immediately on warmed plates with buttered toast or English muffins.
