2 Large Eggs Any Style Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 5 minutes until just beginning to soften but still holding shape. Drain well and pat dry with a towel.

Crisp potatoes

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add olive oil and swirl to coat. Add par-cooked, dried potatoes in a single layer. Let cook undisturbed 3–4 minutes until the underside browns. Toss or flip pieces, then add diced onion and red bell pepper. Continue to cook, stirring occasionally, another 6–8 minutes until potatoes are golden and vegetables are soft.

Season potatoes

Stir in minced garlic, smoked paprika, thyme, salt, and pepper. Cook 1–2 minutes more until fragrant. Taste and adjust seasoning. Keep potatoes in the skillet on low heat while you cook the eggs, or transfer to a warm plate and cover lightly.

Prep

Bring eggs to room temperature for 5–10 minutes for more even cooking (optional). Crack eggs into a small bowl each if cooking 'sunny side up' or over-easy; for scrambled, beat both eggs with a fork until combined and slightly frothy. Have butter and seasonings ready.

Frying / Sunny-side up or Over-easy

For sunny-side up: Melt 1/2 tablespoon butter in a 6–8 inch nonstick skillet over medium-low heat. When butter foams but does not brown, gently slide eggs into the pan. Cook slowly 3–4 minutes until whites are set but yolks remain runny. Season with 1/8 teaspoon salt and a pinch of black pepper. For over-easy: when whites are set, gently flip each egg with a spatula and cook 20–30 seconds for a runny yolk.

Scrambled

For scrambled eggs: Melt 1 tablespoon butter in the skillet over medium-low. Pour beaten eggs in and let sit 10–15 seconds, then gently stir with a silicone spatula, folding from the edges toward the center. Cook until curds form but still moist, 1–2 minutes. Season with 1/8 teaspoon salt and pepper. Remove from heat just before fully set, as they will finish cooking from residual heat.

Plating & garnish

Place a portion of breakfast potatoes on the plate. Add the two eggs any style beside the potatoes. Dot remaining butter on top of eggs or potatoes if desired. Sprinkle chopped chives over the eggs and potatoes. Serve immediately with toasted bread or English muffin and ketchup or hot sauce on the side.

Toast bread or English muffin and serve alongside. Offer ketchup or hot sauce at the table.