Sunny side up eggcellent recipes

• Egg 2 nos
• Bread slices 1 no
• Fried green chilli chopped
• 2 nos
• Mushrooms 100 gm
• Cheese 50 gm (grated)
• Amul cream 50 gm
• Cheese slice 1 no
• Method
• Cut the corners of the bread and toast without butter.
• Cut into 4 pieces.
• Sauté mushrooms, remove all the water and add half of the grated cheese and cream.
• Put the sautéed mushrooms, chopped green chilli on toast.
• Top with cheese slice.
• Fry two eggs in a little oil, sunny side up. Don’t overcook the yolk, keep it runny.
• Add some grated cheese on top and then bake in the oven till the cheese has melted.
• Garnish with some chopped coriander.

• 6 large eggs
• 1 cup all-purpose flour
• 1 cup finely crushed corn flakes
• 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
• Vegetable oil (for frying)
• Kosher salt, freshly ground pepper
• Mustard

Picture Courtesy: Flickr

Preparation

• Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let them stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
• Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
• Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat.
• Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2" and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5-6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper.
• Serve warm with mustard.