Sunny Side Recipe

Heat the pan

Place a nonstick or well-seasoned cast-iron skillet over low–medium-low heat (about 275–300°F/135–150°C surface). Add the olive oil and butter. Let the butter melt slowly and foam; this ensures gentle cooking and prevents the whites from crisping too quickly.

Crack and prepare eggs

Crack each egg into a small ramekin or cup, checking for shells. This makes it easy to slide the eggs into the pan gently and maintain intact yolks.

Cook sunny-side up

When the butter has stopped actively bubbling and the fat is shimmering but not smoking, tilt the pan slightly so fat pools. Gently slide each egg from the ramekin into the pan, spacing them apart. Season the whites with a pinch of kosher salt. Reduce heat to low. Cook slowly until the whites are set around the edges and just set on top — about 4–6 minutes depending on your heat. Do not flip.

Finish with steam for glossy whites

For evenly set, glossy whites and still-runny yolks, cover the skillet with a tight-fitting lid for the last 30–60 seconds. Alternatively, spoon a tablespoon of hot fat from the pan over the thicker part of the whites (not the yolk) to help them set without overcooking the yolk. Remove lid and immediately transfer eggs to a warm plate using a flexible spatula.

Season

Season the cooked eggs with freshly ground black pepper to taste and, if needed, a final light pinch of salt.

Place toasted bread on the serving plate if using. Slide the sunny-side eggs on top or beside the toast. Scatter sliced chives and microgreens over the eggs for color and freshness. Serve immediately with hot sauce or a lemon wedge on the side for those who want brightness.