Fried Eggs with Bologna
A quick, tasty breakfast of eggs and sausage! Fried eggs with bologna are a classic go-to breakfast for the average working or studying person. For one, the dish cooks up very quickly; for another, it's filling and nourishing—just what you need to start a workday. It's also simple and cheap, with ingredients you'll find in just about any fridge, and it's easy enough that even a schoolkid can make it and set themselves up with breakfast or a snack.
Cooking method
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Step 1:
How do you make fried eggs with bologna? Scale the ingredients up in proportion to how many people you're feeding. You can use any sausage, but bologna (a mild cooked sausage) is the more classic choice. The eggs are usually left sunny-side up, but you can also beat them first for a more even cook—especially handy with store-bought eggs.
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Step 2:
Pour the vegetable oil into a skillet and heat it up. Cut the bologna into rounds about half an inch (1 cm) thick. If you like, you can dice it small instead—that works better if you're going to beat the eggs.
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Step 3:
Lay the bologna rounds in the hot oil. Fry over medium heat until browned on one side.
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Step 4:
Then flip the bologna rounds and fry until browned on the other side.
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Step 5:
Crack the eggs into the pan on either side of the bologna so the whites cover it a little, but don't pour the egg entirely over the bologna—it won't cook through and the sausage underneath could scorch. Salt and pepper the eggs to taste. Fry over low heat so the yolks set well without burning the whites. If your pan has a lid, you can cover it toward the end for a better-cooked yolk.
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Step 6:
The eggs are ready. Scatter finely chopped fresh parsley and dill over the top. Serve the eggs and bologna on plates or right from the skillet. With fresh vegetables, a slice of bread, and a cup of coffee, it makes a great breakfast!
- Use an oil with a high smoke point for frying! Every oil is only good up to a certain point—its smoke point, where it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.
- Here's an easy way to check whether the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're good to start frying.
- Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Sausage 'amateur' - 291 kcal/100g
- Sausage 'Ukrainian' - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage 'doctor' - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Dairy sausage - 252 kcal/100g
- Chicken egg - 80 kcal/100g
