Bologna & Eggs Recipe

Gather and heat

Bring all ingredients to the workspace. Place a 10–12-inch nonstick or cast-iron skillet over medium heat. Have a spatula, bowl, fork/whisk, and plate ready.

If you plan to scramble the eggs, crack eggs into a bowl, add milk (optional), 1/4 teaspoon salt and 1/4 teaspoon pepper, then whisk until combined. For fried, poached or over-easy eggs, season with the remaining salt and pepper when cooking as directed below.

Heat the pan

Add 1 teaspoon oil or 1/2 tablespoon butter to the preheated skillet and swirl to coat the surface. Heat until shimmering but not smoking (about 30–60 seconds).

Cook the bologna

Lay the 3 bologna slices in a single layer in the skillet. Cook over medium heat 2–3 minutes on the first side until edges begin to brown and the surface is slightly crisp. Flip and cook 1.5–2 minutes more. If you like, press lightly with the spatula to encourage browning. Remove bologna to a warm plate and keep warm while you cook the eggs.

Optional glaze

If you want a slightly caramelized finish, after flipping sprinkle a pinch of sugar on each slice during the last 30 seconds of cooking, then remove to the plate.

Scrambled eggs (soft)

Reduce heat to medium-low and add 1/2 tablespoon butter to the same skillet (wipe out excess oil if there is too much). Pour in egg mixture and let sit 10–15 seconds. Using a spatula, gently stir and fold eggs from the edges toward the center every 10–20 seconds until curds form but eggs remain slightly glossy and soft, about 2–3 minutes total. Remove from heat just before fully set; residual heat will finish them.

Fried eggs (sunny-side up)

Heat 1/2 tablespoon butter or oil over medium-low. Crack each egg into the pan, keeping space between them. Cook gently until whites are set but yolks are runny, 3–4 minutes. If you prefer the top cooked, cover the pan for 30–60 seconds or baste with spoonfuls of hot fat.

Over-easy/over-medium/over-hard

Follow the fried egg method; when whites are set, flip each egg carefully and cook: 15–20 seconds for over-easy, 30–45 seconds for over-medium, 60+ seconds for over-hard or until yolk is cooked through.

Poached eggs

Bring a shallow pan of water with 1 tablespoon vinegar to a gentle simmer. Crack eggs into small cups and slide one at a time into simmering water. Cook 3 minutes for soft, 4 minutes for medium, 5 minutes for firm. Remove with a slotted spoon and drain on paper towel, seasoning immediately with salt and pepper.

Season the eggs with remaining salt and pepper to taste. If cooking multiple styles, cook the bologna first and keep warm while preparing eggs so both arrive hot.

Arrange three grilled bologna slices on each plate alongside the eggs cooked to your chosen style. Add toast or bread if using. Spoon or spread mustard/ketchup on the side or on the bologna as desired.

Sprinkle chopped parsley or chives over the eggs for color. Serve immediately while hot.