When I was a little girl, one of the most special things I got to do with my hard-working father was go out with him for breakfast. We lived over 30 minutes from my grade school, so most mornings I was on the school bus bright and early. But once every now and then, my dad would get me out of bed before the sun was up to take me to a restaurant called the Melrose Inn. The Melrose Inn was in a rural part of Kentucky where the regulars would come to have their coffee poured the second they sat down and breakfast served just the way they liked it. From the first time I saw one of the patrons eating sunny side up eggs there I wanted to try it and it immediately became a dish I loved. The egg whites were firm with the yolks only partially cooked so I could take the toast they were served with to soak up the golden yolk that would ooze out. It was always an unbelievably delicious and special treat for me.
Now cut to many, MANY years later and I have my own little guy to share breakfast with. Kenya loves reading the “David” series of books by David Shannon, the most well known of them being "No, David", which is actually what Kenya calls the main character. David is a mischievous little boy who does all sorts of naughty things and is always getting caught and being told some variation of, yes you guessed it, “No David!”. In one part of “David Gets in Trouble”, David is sitting defiantly at the kitchen table refusing to eat fried eggs. I had never made fried eggs for Kenya before and so he was transfixed by the two white circles with yellow centers on David’s plate. For weeks Kenya begged me to make for him what David was eating. I thought Kenya might be a little too young to enjoy what seemed to me like a slightly more mature dish — and I could only imagine that sooner or later, Kenya would refuse to eat them like David -- but low and behold I was wrong. When I finally made sunny side up eggs for Kenya one morning, I recounted the story of his grandfather taking mommy out on special occasions for the same breakfast. Watching Kenya devour them, I experienced the same pleasure that I used to feel eating fried eggs with my dad. Now, whenever Kenya asks me for "No David" Eggs for breakfast, nothing makes me happier than to answer, “yes, Kenya”.
"No David" Eggs (Serves 2)
- 1 Tsp Vegetable, Canola Oil or Butter
- 2 large eggs
- Salt and/or Pepper
- 2 Slices of Whole Wheat Bread, toasted
Preparation1. Heat a large skillet over medium heat with 1 tsp of oil or butter.
2. Crack the eggs onto the hot skillet, one at a time and cook undisturbed until the white starts to turn opaque.
Season with salt and/or pepper and cook for about two minutes.
3. Cover the skillet and cook for an additional minute.
4. Serve with toast.
* If you want the yellow of the eggs cooked through even more, you can gently flip the eggs over after 3
minutes and cook for an additional minute or two.