This treat is composed of leftovers. Leftover smoked pork from Captain Len and leftover gold potato from baking several extra earlier in the week. What isn't leftover, is the the perfectly runny and yellow egg I topped them with. I owe my love of runny (or as my grandson's call them dippin') eggs comes from my mother. She was great at breakfast foods, but runny eggs were my favorite! I used to cook for breakfast for both of my grandsons and to this day, they still love them. The key to making them dippable is using the steam generated, either from the other items in the pan, like the potatoes & pork, or adding a dash of water and placing the lid on to trap the steam. I never fry eggs at any temperature above medium-high and I try to keep on the low side of that, which would be low-medium-high as opposed to medium-medium-high or high-medium-high. I find it over cooks the bottom while leaving the white unset and under done.
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