Brent’s Eggs

Let’s talk about something I cook, but do not eat.

Brent loves eggs. I do not like eggs. BUT he's always been a fan of sunny-side-up, and I've watched him make them a few times. It's definitely a technique thing—you've gotta pay attention. And like most things in cooking, low and slow is key. Something I struggle with due to my lack of patience.

Anyway, since I'm usually on breakfast duty (think tofu scrambles, bacon, mimosas, the works), I decided to give his beloved sunny-side-up a try. With some coaching from Brent along the way (because, you know, he's the egg expert), I eventually CRACKED the code. And according to him, I even mastered it.

So, here it is: Brent's Eggs.

Here are the ingredients you need

• 1-2 eggs (depending how hungry your Brent is)

• 1 tablespoon of olive oil

• Salt

• Pepper

• Fresh (or dried) Dill

• Optional, toast (or two for a sando)

• Optional, sando stuff - cheese, tomato, lettuce or spinach, mushrooms, etc.

And the instructions…important

1. Heat a tiny skillet with olive oil on low until the olive oil is shimmering and spins around the pan like water

2. Add the egg(s) in the pan, cover, let it sit, hovering above it watching it like a hawk

3. Once you notice the egg whites are starting to be not boogey-like, sprinkle with salt, pepper, and dill

4. Wait until there are no more boogies when you shake the pan, immediately take off heat and put on plate or toast

5. add you fixings, which maybe I’ll add a recipe for later, and enjoy!