Perfect Runny Egg Over Toast (no Oil, Non-stick Skillet)

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 1
• 1 egg
• 1 slice toast (or 1/4 cup rice)

Recipe

• 1 preheat a non-stick skillet (i use wearever - the pan cannot be worn down or it will stick) over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - i have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner).
• 2 add raw egg to pan and cook for 3 minutes. (note: right when the egg hits the pan, the egg portion of the egg should immediately start to turn - if it doesn't, the pan is not hot enough).
• 3 the edges of the egg should look dry and lift easily with a spatula. using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (note: the bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot).
• 4 using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the celiac's out there, a 1/4 cup cooked rice works well too!). when you poke your fork into the yolk, it will run out and soak into your bread.