What is perfectly cooked? Achieving a desired texture and flavor. These eggs were stacked on top of each other on one side of the pan. This allowed the yolks to be perched higher up. The eggs were liberally seasoned with salt and freshly cracked black pepper. The whites sizzled and popped in the residual sausage fat. The pan was covered. For sure I would have overcooked hard and charred eggs. I was wrong. The yolks were sunny side up. The whites were crispy and caramelized. I inverted my eggs on whole grain toast. I did not make a sandwich. The texture of the whites eliminated the need for a top. I savored each bite. The sausage had its own incredible texture. It was cooked in the pan and allowed to render on high heat. It was evenly crispy on the outside. The inside was tender and juicy/fatty. I slathered the second slice of toast with marmalade. It was a sweet and sour indulgence to the end of breakfast. This was a meal I could not have planned. I will now be replicating it often.
February 13, 2007