Continental breakfast is a light breakfast that doesn’t involve any cooking on your part. A continental breakfast can be as simple as coffee, fruit and toast with jam, but I have eaten ones in Paris that are loaded with cheese, fruits, buns and scones and cold meats (obviously the French really know how to put on a continental breakfast!). The main differences between a North American breakfast and a Continental one is quantity (continental breakfasts are small and light) and that most of the foods in a continental breakfast are cold and not hot. Usually continental breakfasts are found in hotels as it’s the easiest and cheapest way for them to feed their guests breakfast but not have to run a kitchen full tilt in the morning,
- 4 large eggs
- 1 tbsp butter
- Salt and Pepper
Heat the butter in a non-stick skillet over medium-high heat until the butter is hot, but not browned.
Crack the eggs gently and pour from the shell into the pan one at a time. Reduce the heat to medium.
Cook the eggs until the whites are completely set and yolks are starting to cook around the edges, but are not cooked through.
For sunny side eggs, continue cooking on only the one side until desired doneness is reached. No flipping.
For over easy eggs, slide an egg flipper under the eggs and slowly and carefully flip it over onto the uncooked side in the pan.
Cook for another 1-2 minutes, then remove from the pan and plate. Salt and pepper to taste.
To make steam basted eggs ( how I do it) add in a few tablespoons of water to the pan. Cover with a lid and steam the eggs until the whites are cooked and the yolk is cooked to your desired doneness. Plate and salt and pepper to taste.