Eggs w/ Banana Nut Muffins
This banana nut muffin makes me feel like I'm in a café eating an overpriced little breakfast. Only, obviously, at a fraction of the cost! This recipe is quick and easy to throw together. Banana nut muffins take less than 2 hours to make, which is quite a feat for most bread products that need a substantial amount of time to proof. And a fried, runny egg cooks in absolutely no time at all! I put both together before noon today and am feeling quite pleased and maybe a bit overly fancy about myself.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 sugar free banana nut muffin
- 1 egg
- dollop olive oil (optional)
Instructions
Prepare Muffins
- This meal consists of Sugar-free Banana Nut Muffins and eggs. The muffins take less than an hour to make 2 dozen and primarily consist of AP flour, bananas, butter, Greek yogurt, coconut oil, eggs, and walnuts.Reheat slightly before making eggs.
Cook Eggs
- Preheat the skillet on medium-high. On my stove, this is about a 6 with a cast iron pan. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
- Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
- Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
- Immediately remove the egg from heat and serve alongside muffins.