Eggs are definitely our easy dinner fallback after a busy day when no one feels like cooking, and these fried eggs are Sean’s favorite.

My secret for easy fried eggs is to make them in my small pan. They end up more triangular than round, but they taste yummy, and three eggs fit perfectly. Another key is to make sure your pan is nice and hot before you crack the eggs into it. We like our yolks runny, and this is the best way to end up with a well cooked outside while keeping the yolk runny (and that, folks, may well be the only piece of cooking advice I ever offer).

I season them with salt and pepper and then flip them once the whites stop being transluscent, just for a few seconds to finish cooking the top, and then I flip the pan over a plate to serve them (and my eggs almost always land on the plate…)

But the key to these special eggs is that I then lay half a slice of white American cheese on each egg while I warm up a few pieces of lunch meat in the pan, and then I lay those on top to melt the cheese.

I like mine on an English muffin, but my husband prefers his just like this. YUM!

What’s your favorite method for preparing eggs?