Oven Fried Sunny Side Up Eggs
Oven Fried Sunny Side Up Eggs! Who knew. I didn’t know. I accidentally discovered this today when I was making bacon in the oven on my new Lodge griddle. It’s a double burner, reversible, great for on top of the stove, but also good for bacon.
I threw some bacon in the oven and about 5 minutes before it was done, on a whim, I threw in a couple of eggs. Five minutes later, they were perfect and they lifted right out. If you notice the picture below, the egg whites stayed firmly together, because these eggs were laid last week and very fresh. Eggs that aren’t as fresh are going to spread out more.
Everyone knows you can bake bacon. It stays flat and cooks evenly. But baking fried eggs was pleasant news, especially discovering that they don’t stick. They aren’t as greasy as you think, because they are NOT turned over into the grease, so only the bottom of the eggs touch the pan, making them almost as healthy as poached eggs.
I’ve baked eggs before in frittatas, with spaghetti, and cream, but never ever have I just cracked an egg in a hot pan and stuck it in the oven.
I have the secret to perfect poached eggs, but there are days I want a tasty egg, made with bacon grease that is a little crispy on the ends, but done on top. If you don’t like bacon grease, I’ve also oven fried the eggs in coconut oil with excellent results (if you like that coconut taste).
Here is a video on exactly how to do this.
Oven Fried Sunny Side Up Eggs Tested and Retested with Bacon Grease and Coconut Oil
I like to test my methods before sharing. I put some bacon grease in a cast iron pan and repeated the five minutes at 400 degrees (convection oven). The eggs are small, so five minutes is a guide. The underneath is very creamy and the top is done, all without flipping the eggs.
Some folks don’t eat bacon grease, so I heated a cast iron pan with coconut oil and repeated the process. Some of you don’t cook in cast iron pans (you really should start to think about that), but you have a silpat you bake on.
That worked almost as well. I did test the silpat with and without coconut oil. When using a silpat, you MUST use oil or the eggs will stick. It helps to use an egg mold too. I used my largest cookie cutter for one egg and, while a little bit leaked out, most of it stayed put.
As far as oven frying the bacon, what works for me is the cast iron griddle, or a cookie sheet at 400 degrees, for 20-25 minutes, turning once.
Oven Fried Sunny Side Up eggs will be the start of many many breakfasts, lunches and dinners, because an egg makes everything better.
I have committed myself to 21 days of Primal eating because for the first time ever I am following Mr. Spinach Tiger in a eating plan. He has had such good results and he isn’t being extreme with it. He eating bread once a week or pizza once a week, but he has lost 15 pounds and he shared his story here.
I am an egg lover and when an eating plan includes bacon and eggs, but emphasizes vegetables, it’s made for me. Over the next few days, I’ll be sharing recipes that are Paleo and Primal Blueprint friendly, yet just our normal Spinach Tiger Fit, everyday, delicious food. Oh, he wants me to tell you, he has gone Primal, not Paleo, and I’ve just asked him to help me sort out the difference, and he pointed me here.
Since making this recipe, I have baked eggs many ways with ingredients. Here are few you may like.
Red Flannel Hash with Oven-Fried Eggs
Arugula Hash with Oven Fried Eggs
Perfect Poached Eggs
More Egg Recipes from Spinach Tiger
- 4 eggs
- coconut oil (optional)
- 8 slices bacon
- Heat oven to 400 degrees
- Crack eggs in dish first. Let them sit out while making bacon.
- Put enough bacon grease or coconut oil in cast iron pan to coat the pan. Put in oven to make sure pan is good and hot before putting eggs in. If using a silpat, grease the silpat and use an egg ring.
- Bake eggs in the pan, or silpat for about 5 minutes. I used small eggs, so you might want to check at 5 minutes. Eggs will be done on top, but will continue to cook. Remove from pan immediately to stop the cooking process.
- Place bacon in cold oven. Turn to 400 degrees.
- Using a long baking sheet or cast iron griddle that goes into oven, lay bacon flat in pan. It can touch but should not overlap.
- I turn the bacon over at 10 minutes. Continue to bake for another 10-15 minutes, depending on how crisp you like it. I use a Lodge reversible griddle that has a place for the grease to go. If you are using a baking pan, use parchment paper or foil because that makes clean up easier.
I am going to try making bacon (from local pastured pigs with the bacon being smoked with just sea salt!) in muffin tins, with a parchment muffin liner, and when the bacon is almost done, crack some quail eggs into each one, sprinkled on top with some green onion. Thanks for the guidelines on cooking time for “small” eggs. Even if I do this with chicken eggs, our farmer’s eggs also tend to be smaller than they usual store bought sized.
This is brilliant 🙂 I already love baking bacon, but never thought to do the same with eggs. Can’t wait to try it out!
You will LOVE it. It works and WHO KNEW? Right.
Angela
How easy! What a great tip.
Well, what a good idea! Will have to try, as we like our weekend eggs. I would try tonight, but have leftover roasted vegetables from yesterday so will wind up with some sort of frittata.
I will have to look over this PB diet and do a little research. My husband and I have been doing vegetarian (not 100% strict) since last February, or thereabouts. He’s lost 27lbs. and I’ve lost 15 lbs. Trying to reduce sugar and carbs, increase vegetables. We don’t really miss the meat – although occasionally he eats fish and I eat shellfish. Moderation is the key, I think.
Maria,
That’s awesome. I couldn’t give my meat up, but whatever works for you. As far as the eggs, it was a nice surprise.