Instead of using my children’s real names (in an attempt to protect their online privacy), together the children and I created fun alias’s for each:
Child one: Miss Fashionista
Child two: Master War Bird
Child three: Little Miss Seamstress
Child four: Master Lieutenant
Child five: Master Bam-Bam
Child six: Miss Pebbles
I thought they did good picking names. 🙂
So… this blog post is all about Master War Bird’s infamous and PERFECT sunny side up eggs. He has far SURPASSED me in the egg cooking department, and at this moment in time he’s only 10. Seriously, this kid has amazing budding culinary skills. I’m quite impressed.
So without further adieu…
Start off with a good amount of real butter (NOT oil or anything else), approx 2 dollops of this size.
Cook on medium low heat.
Season with paprika, minced dried onion, and garlic salt.
Cover with lid.
Check often. Keep a very close eye on it.
As *soon* as the white around the yolk is fully cooked, it’s done!
Turn off heat & *immediately* remove from pan
If you used enough butter, it should basically just slide out of the pan.
Especially good served over a buttered piece of toast.