Two Eggs Any Style Recipe

Wash and peel the potato (peeling optional). Cut into 1/2-inch dice for quick even cooking. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then pat dry with a towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and 1/2 tablespoon butter and let the butter melt and foam.

Add the diced potatoes in a single layer (use a larger pan or cook in two batches if necessary). Allow to cook undisturbed for 3–4 minutes so a golden crust forms, then stir or flip pieces and continue to cook, stirring every 2–3 minutes, for a total of 10–12 minutes until mostly tender and golden.

Add the chopped onion (finely dice the 1/4 onion) to the skillet when potatoes are about halfway done. Sprinkle the paprika, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper over the potatoes and onions. Continue to cook until potatoes are fork-tender and crispy on the outside, about 3–5 more minutes.

Taste and adjust seasoning. Stir in chopped parsley if using. Keep potatoes warm on the lowest heat while you cook the eggs, or transfer to a warm oven (200°F / 95°C).

Choose a style for the eggs: fried (sunny-side up or over-easy), scrambled, poached, or soft/ hard boiled. The following covers fried and scrambled; note any other style will require slight timing changes.

Fried - Sunny-side up or Over-easy

Heat a 8-10 inch nonstick skillet over medium-low. Add 1 tablespoon butter and let it melt to coat the pan. Crack two eggs into a small bowl then gently slide them into the skillet. Sprinkle 1/8 teaspoon salt and a pinch of black pepper over eggs. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks jiggle. For over-easy: when whites are mostly set, gently flip each egg with a spatula and cook 10–20 seconds more for runny yolks. Remove to plate.

Scrambled

Crack eggs into a bowl, add 1/8 teaspoon salt and a pinch of black pepper, and beat lightly until combined. Heat skillet over medium-low, add 1 tablespoon butter to coat. Pour in eggs and let sit 10–15 seconds, then gently push cooked edges toward the center with a spatula, forming soft curds. Cook until just set but still moist, about 1–2 minutes, then remove from heat (carryover will finish cooking).

While home fries are finishing or eggs are resting, toast two slices of bread to your desired doneness in a toaster or under a broiler. Spread butter or your chosen spread on the hot toast.

Arrange the two eggs on a plate with a generous portion (about 1 to 1 1/2 cups) of home fries and two slices of buttered toast. Serve immediately while hot. Offer hot sauce or ketchup on the side if desired.