Katie’s Super Easy Sunny Side Up

By Katie Barreira

Generally, I’m a pretty easy-going eater. But I’m a real stickler when it comes to eggs over easy. It’s a particularity comparable to my childhood aversion to fresh tomatoes, (as opposed to ketchup, a dietary staple) which I fiercely rejected, inspecting each leaf of lettuce on a plate of salad from which my mother had lovingly plucked the offending fruit and, upon spotting a cling-on seed, declared the dish to have been “slimed!”

Today, at 29 years old, I have a similarly infantile reaction to the mucus-like texture of an under-cooked egg white. Ironically, I am simply enamored of the rich and runny goodness of a barely cooked yolk that drips over bacon and sops into toast.

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