This is a much tamer version than the one described at Tsukiji market. This version is less fatty (and therefore less unctuous) with thin slices of loin cha-sui and one egg. I served this as a "shime" 締め or ending dish one Friday evening with pieces of my baguette.
I also made a kind of broccoli au gratin using blanched broccoli mixed with parmesan cauliflower puree, a bit of mayonnaise and topped with more grated Parmigiano-Reggiano. I put it in a Pyrex gratin dish and baked it in the toaster oven. The cauliflower picked up and "expanded" the mayonnaise flavor and gave the dish the mouth feel of a rich cheesy gratin with, we would like to think, much less fat.
To make sunny side up eggs, I heated a non-stick frying pan on medium flame and melted the butter. I then placed two eggs on each side of the pan. I didn't want to put the pork directly on the hot surface of the pan so I carefully placed the slices of the pork over the cooking white portion of the egg. I put on the lid, waited 2 minutes then cut off the flame. I let it sit for another 2 minutes with the lid on. The eggs were sunny side up with cooked whites (my wife hates uncooked and loose egg white) but the yolks were nice and runny (of course I used Davidson's pasteurized eggs here).
I firmly believe that a good breakfast is also a good "shime" dish after imbibing. This was perfect! We mopped up egg yolk with the baguette.