FIL loved the sunnyside basted eggs. I do too but typically do it the way you describe in the last paragraph. I flip them with a spatula and rarely break them.
My indulgence is rather than butter my toast I dip the toasted bread in the bacon grease for a count of two.
DW won't eat runny eggs so I do then sunnyside down.
I use a non-stick pan with sprayed olive oil in it and on the spatula so they don't stick to the spatula, cook the egg, flip it,
Then slide them out of the frypan by tilting it, that way they never break.
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This is an organic, grass fed, no hormone ribeye and a roll. This stuff has a good "beefy" flavor, but not much fat. As you can see this one appears the exception and looks more like wagyu, which I why I snagged it!
Nothing fancy, just tossed it on the grill, just "beef & bread"
But really good beef and a nice fresh bakery roll!
Melt in your mouth tender, juicy and flavorful -
Retired at 59 in 2014. Should have done it sooner but I worried too much.
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