Two Farm Fresh Eggs* Recipe

Bring eggs to temperature

Remove eggs from the refrigerator 5–10 minutes before cooking so they are closer to room temperature. This helps them cook evenly.

Heat pan

Place a nonstick or well-seasoned small skillet (8-inch or similar) over medium-low heat. Add the unsalted butter and allow it to melt and foam, swirling the pan to coat the surface. Do not let the butter brown.

Crack and cook

Crack both eggs into a small bowl or ramekin (this avoids shells and lets you cook gently). Gently slide the eggs into the skillet, keeping them spaced slightly apart. Cook undisturbed on medium-low for 2–3 minutes, until the whites are mostly set but the yolks are still glossy and slightly jiggly for sunny-side-up. If you prefer the tops of the yolks set, cover the skillet with a lid for 30–60 seconds or spoon a little of the hot butter/foam over the yolks.

Season

Season the eggs immediately with a pinch of kosher salt and a pinch of freshly ground black pepper while the whites are still slightly warm so the seasoning adheres.

Optional alternative: Over-easy / Over-medium

For over-easy, once the whites are set around the edges (about 2–3 minutes), gently slide a spatula under each egg and carefully flip. Cook 15–30 seconds for over-easy (runny yolk) or 45–60 seconds for over-medium (slightly set yolk).

Finish

Remove eggs from the skillet onto a plate using a thin spatula. If using, sprinkle the snipped chives over the eggs.

Serve immediately with a slice of toasted bread or an English muffin. Use the toast to mop up the yolk if desired.