Basted Eggs

I love poached eggs but they always seem too wet and are hard to get just right - I have found that basting eggs is really close to a poached egg, but much easier and quicker. They are sort of a cross between poaching and over easy - without having to flip them. We eat these a few times every week!

Super simple: I spray a fry pan with non stick cooking spray and heat over medium/medium low. When the pan is hot, break the egg carefully into the pan and let it cook for a few seconds (maybe 30) until the bottom is setting up (you don't want the bottom to turn brown, just set up a bit) and then add a tablespoon or 2 of water to the pan, quickly cover it to capture the steam and cook for a minute or two. Lift the lid to check for when it's done the way you like - I prefer the white to be completely cooked but the yolk soft and runny.

when the bottom is just turning white...

add a little bit of water...

then quickly cover to capture the steam.