Perfect Runny Egg over Toast (No Oil, Non-Stick Skillet)

READY IN: 9mins


  • 1
  • 1
    slice toast (or 1/4 cup white rice)


  • Preheat a non-stick skillet (I use Wearever - The pan cannot be worn down or it will stick) over medium-low heat for 3-5 minutes (preheating on medium-low is important - the pan can't be too hot or too cold - I have a gas stove which heats quickly, so you may need to adjust to a longer preheat time for your burner).
  • Add raw egg to pan and cook for 3 minutes. (NOTE: Right when the egg hits the pan, the egg white portion of the egg should immediately start to turn white - if it doesn't, the pan is not hot enough).
  • The edges of the egg should look dry and lift easily with a spatula. Using a spatula large enough to scoop underneath the entire egg, carefully flip the egg and cook for 1 more minute. (NOTE: The bottom of the egg should have a very thin layer of nicely cooked skin that is easy to get underneath with the spatula - if the skin is thicker and darker than a very light cream color then the pan was too hot).
  • Using the spatula, carefully remove the egg from the pan and enjoy over a nice piece of your favorite healthy toast (or for the Celiac's out there, a 1/4 cup cooked rice works well too!). When you poke your fork into the yolk, it will run out and soak into your bread.