They say you should judge a professional breakfast spot by its sunny-side-up eggs. A simple dish whose cooking involves a world of techniques. Here, we dance three eggs in hot oil over the heat in such a way that the whites cook completely and the edges get a bit lacy and crispy, but the yolks remain untouched, runny, and honey-like. This plate is a canvas for creating the best bite in the world. The moment you break the heart of the yolk with a piece of hot Sangak bread and let it flow is the moment your day is made. This isn't just a simple breakfast; it's a pure experience that shouldn't be casually overlooked.
