With Eggs Any Style Recipe

1. General prep

Bring ingredients together and decide style: fried (sunny-side or over-easy), scrambled, poached, or soft/ hard boiled. This recipe is scaled for 2 large eggs (single serving) and includes timings for each style.

2. Fried eggs (sunny-side / over-easy)

Heat a nonstick skillet over medium-low heat and add 1 tsp neutral oil and 1/2 tbs butter. Once butter foams but before browning (about 1 minute), crack eggs into a small bowl and gently slide into the pan. Season with 1/4 tsp salt and a few grinds of pepper. For sunny-side: cook undisturbed 2.5–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, gently flip with a spatula, and cook 15–30 seconds more for runny yolk; 45–60 seconds for slightly firmer yolk. Remove to plate and sprinkle with remaining salt (3/4 tsp total used as needed) and chives.

3. Scrambled eggs

Crack eggs into a bowl, add a pinch (about 1/8 tsp) of the salt, and whisk until homogenous and slightly frothy (about 20–30 seconds). Heat a nonstick skillet over low-medium, add 1 tbs butter. When butter foams, pour eggs into pan. Let sit 10–15 seconds then using a silicone spatula gently push eggs from edges to center, forming soft folds. Continue low, folding every 10–15 seconds until just set but still moist, about 2–3 minutes total. Remove from heat slightly early — residual heat will finish them. Season with remaining salt and pepper and sprinkle chives.

4. Poached eggs

Fill a medium saucepan with 3–4 cups water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbs vinegar (optional, helps coagulation). Crack one egg into a small cup. Stir the water to create a gentle whirlpool and gently slide the egg into the center. Poach 3 minutes for a runny yolk, 4 minutes for jammy, 5 minutes for nearly firm yolk. Remove with a slotted spoon, drain on paper towel, season with salt and pepper and chives.

5. Soft / hard boiled eggs

Bring a pot of water to a boil, then gently lower eggs (room temperature if possible) into boiling water using a spoon. Boil times from first boil: 5 minutes for very soft set whites and runny yolk, 6–7 minutes for jammy, 9–10 minutes for fully hard-cooked yolk. Immediately transfer to an ice bath for 3–5 minutes to stop cooking. Peel and season.

6. Toast bread: Meanwhile, toast 1–2 slices of bread to preference. Butter lightly if desired.

7. Sauté spinach: If using spinach, heat 1 tsp oil in a skillet over medium, add 1 cup baby spinach and a pinch of salt, toss until wilted (30–60 seconds). Keep warm.

8. Warm avocado & cheese: Slice 1/2 cup avocado and season with a pinch of salt and pepper. If using cheese, sprinkle 1/4 cup shredded cheese over hot eggs in the last 15–30 seconds of cooking to melt slightly.

9. Assemble: Place toast on plate (if using), top with wilted spinach or avocado, then place eggs on top. Add hot sauce or salsa to taste (about 1 tbs), garnish with chives and additional black pepper.