Sunny-Side-Up Eggs w/ Roasted Potatoes

Roasted potatoes with sunny-side-up eggs are a quick and easy dish to throw together for breakfast or a quick snack any time of day.

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine American

Servings 1 serving

Preheat a skillet on medium with a splash of olive oil.
I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the potato.
Add potatoes to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.
Make sure to stir rather frequently. If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.

Leave the skillet on medium heat and add oil.
I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
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!
Remove from heat and serve immediately.