Fried eggs can be served on toast, or in a sandwich, with bacon, sausages, and a variety of condiments. It is also an essential part of the full breakfast commonly eaten in Britain and Ireland. Fried eggs are often served with ham or gammon steak as a popular pub grub meal. They are usually cooked without turning over (a style called "sunny side up" in North America). The egg is cooked on a high heat and hot fat is splashed onto the top of the egg. This results in a custard-like yolk with a cooked surface. May also be referred to as (runny or hard).
Spanish painter Diego Velázquez painted a portrait of an elderly lady frying eggs in 1618.[7] In Spain, a fried egg served with boiled rice covered in tomato sauce is called arroz a la cubana.
In Brazil, a runny egg placed over a steak with a side dish of rice and black beans is called a bife a cavalo, literally "horse-riding steak". A similar dish, with the name bife a caballo in Spanish, is also common in Argentina, Uruguay and Ecuador (called "churrasco"); fried potatoes and salad replace the beans and rice. In northern Mexico, Huevos Montados (riding eggs) are served with refried beans and fried potatoes (or french fries). A common method of serving eggs in Mexico is huevos a la Mexicana, which blends fried eggs with diced tomato, onion and green chili pepper; the amount of pepper added is often to order. There are several other egg dishes in Mexico which combine different ingredients: motuleños (in Yucatan), aporreados (mixed with refried beans), and huevos rancheros (sunny-side up