Eggs, Any Way You Like Them! Recipe

Gather ingredients and equipment: nonstick or cast-iron skillet, spatula, small bowl, fork or whisk, plate, toaster or oven for bread.

If using bread or bagel, preheat toaster or oven. Butter slices lightly and set aside.

Heat pan

Place a 8–10 inch skillet over medium-low heat and add 1 tbs butter or neutral oil. Allow butter to melt and foam but not brown (about 1 minute).

Crack eggs

Crack 2 large eggs into a small bowl, keeping yolks intact, then gently slide them into the skillet about 1 inch apart.

Season with 1/4 tsp salt and a pinch of black pepper over the eggs.

Cook for sunny-side up: let eggs cook undisturbed until whites are set but yolks are still runny, about 2–3 minutes. For over-easy: when whites are mostly set, carefully flip each egg with a spatula and cook 10–20 seconds more for a runny yolk. For over-hard: flip and cook 1–2 minutes until yolk is fully set.

Remove eggs to a warm plate and keep warm while you finish toast if needed.

Crack 2 large eggs into a bowl, add 2 tbs milk or cream, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until uniform and slightly frothy.

Heat skillet over medium-low heat and add 1 tbs butter. When butter is melted and foamy, pour in egg mixture.

Allow eggs to begin setting at the edges for about 10–15 seconds, then using a spatula gently push cooked portions from the edges toward the center, repeating and folding until mostly set but still slightly glossy — about 2–3 minutes total. Remove from heat just before fully firm; residual heat will finish them.

Fold in 1/4 cup shredded cheddar and 1 tbs chopped chives if using, then transfer to plate and season to taste.

Whisk 2 large eggs with 1 tbs milk or cream and 1/4 tsp salt and 1/8 tsp pepper until blended.

Heat a nonstick skillet over medium and add 1 tbs butter. Pour in eggs and let set at the edges for 20–30 seconds, then gently stir center once to let uncooked egg flow underneath.

When the top is still slightly moist but mostly set (about 1–2 minutes), sprinkle 1/4 cup shredded cheddar and 1 tbs chives on one half. Tilt pan and fold the other half over the filling; slide omelet onto plate.

Toast your chosen bread, bagel, or bran muffin to desired doneness (2–4 minutes in a toaster or 5–7 minutes at 350°F/175°C in oven).

Butter toast lightly while hot and place on serving plate. If you prefer, split a bagel and toast cut sides down until golden.

Place eggs (prepared your chosen way) on plate next to toast, bagel, or muffin. Top with sliced tomato and extra chives if desired.

Adjust salt and pepper to taste and serve immediately while eggs and toast are warm.