This method produces eggs that are somewhat like fried and somewhat like poached. If you use a nonstick skillet, they will slide out of the pan in one piece; making a very attractive presentation.
6 to 12 eggs
In a large skillet, melt enough fat to cover the bottom of the pan. Heat until the fat ripples slightly. Reduce heat to medium low. Add eggs to the pan one at a time, breaking each egg first into a cup then sliding it carefully into the hot fat. Cover and cook over low heat until eggs are set. Serve on a platter surrounded by Country Sausage Cakes.
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