I must confess that I am not very good at moving.  Many of you know that this past summer my husband and I moved to a new apartment. In the midst of the transition and unpacking I did not blog for a month or two.  Well friends – we recently moved again! And this time for good 🙂 We bought our first home right on the edge of downtown Nashville and moved in the middle of November.  We are so thankful – but man moving during the holidays is tough! And being creative in the midst of the resulting exhaustion is quite difficult for me – hence my lack of blogging…

Things are starting to settle down and I have quite a few recipes to share with you over the next month or two (including a few more slow cooker recipes).

But for today I have a simple technique for fried eggs that developed out of my desire to save time and minimize effort.

Before I discovered this method I must say that I hated fried eggs – and not as much as I hated having to fix them.  I really admire all of you out there that are pros at perfect crispy fried eggs on the stovetop.

For all of you out there that are tired of stuck, too runny, too dry, not crispy fried eggs – and for all those that love fried eggs and do not have time in the morning to stand guard at the skillet…this technique is for you.

No flipping involved, no wondering if the skillet is at the perfect temperature… it’s just easy peasy perfect fried eggs every time.

Oven Fried Eggs

Ingredients:

• 1-6 eggs (avoid overcrowding skillet)
• 2 tbsp coconut oil, ghee, or lard
• salt and pepper to taste

Tools:

• 8-10 in cast iron or oven-safe skillet
• small to medium mixing bowl

Directions:

1. Preheat oven to 375 degrees (use the convection setting if you have it on your oven).

2. Add the 2 tbsp of oil to a cast iron or other oven-safe skillet and place in the oven while it preheats. While it preheats carefully crack your eggs into the mixing bowl.

3. Once the oven has come to temperature remove the skillet and add your eggs – they should begin to sizzle right away.  Return the skillet to the oven.

Cook time will vary oven to oven, below I have provided the times that work best in my convection oven.  The first time you try this technique check the eggs every couple minutes in case your oven cooks differently than mine. Once you find the perfect cook time for your oven – write it down! These days I just set a timer for my eggs, walk away, and come back when I hear the timer going off.

For both options below: Turn the skillet halfway through the cook time if not using a convection oven.

For a perfectly congealed center (soft, but not runny yolk): 6 minutes and 30 seconds (keep watch between 6-7 minutes). The yolk should be almost like jello to touch.

For over medium (runny yolk): approx 5 minutes (keep watch between 4-6 minutes). The white should be finished cooking and the edges crispy.  The yolk will feel soft and quite liquidity to touch (such fancy terminology I know).

4. Once the eggs reach your desired consistency, remove the skillet from the oven and quickly plate the eggs.  The eggs will continue to cook while in the skillet. Serve immediately with salt and pepper to taste.

Enjoy!

Tip: 6-7 minutes before placing your eggs in the preheated oven, grab a baking sheet and line it with aluminium – and then layer strips of bacon on top!  Let’s be honest – eggs just aren’t complete without a side of bacon 😉