I really haven’t been cooking much this summer. I’ve been baking, lots and lots of baking, all in preparation for my cousin’s wedding this weekend. But, for whatever reason, I just haven’t been in the mood to cook very much. Part of it was definitely the less-than-awesome kitchen I was in for the first few months of the summer, but now that I’ve moved I keep waiting to be motivated to cook. It hasn’t happened yet though, so I’ve been having lots of simple dinners.
As part of my minimalist dinner routine I’ve been eating eggs pretty frequently. Granted they’re always a staple in my diet, but they’ve been in regular rotation lately. A few weeks ago I saw this cooking method posted over on Peanut Butter Runner (one of my favorite healthy living blogs) and I loved it! The eggs really do come out perfectly- the whites are cooked but not rubbery and the yolk is wonderfully runny, just the way it should be.
- Cooking spray or butter
- 1-2 eggs
- Salt & pepper
- 2 tbl. water
- Place the greased skillet over medium to medium-high heat. When the pan is hot, carefully crack your eggs into it, being sure not to break the yolks. Season with salt and pepper.
- Cook for about 1 minute until the bottoms are set. Pour 2 tablespoons of water into the pan and cover with a lid. Cook another minute or two until the eggs have reached the desired level of doneness. Slide onto a plate and enjoy!
Adapted from Peanut Butter Runner