Classic Two Egg Recipe

Applewood Smoked Bacon

Heat a medium skillet over medium heat. Lay 3 slices of bacon in a single layer. Cook 3–5 minutes per side, turning occasionally, until browned and crisp to your liking. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for flavor (optional) and discard excess.

Turkey Sausage Patties

Heat 1 teaspoon neutral oil in a skillet over medium heat. Add 2 turkey sausage patties. Cook 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and patties are browned. Transfer to a plate and keep warm.

Pork Sausage Links

Place 2 pork sausage links in a cold skillet, then set over medium heat. Cook 10–12 minutes, turning frequently, until browned on all sides and cooked through (internal temp 160°F / 71°C). Transfer to a plate and keep warm.

Fresh Avocado

If choosing avocado instead of protein, slice 1 avocado in half, remove pit, peel if desired and slice or cube. Sprinkle lightly with 1/8 tsp kosher salt and a pinch of black pepper. Keep at room temperature until eggs are ready.

Sunny-Side Up

Heat a nonstick skillet over low-medium heat. Add 1/2 tablespoon butter and let it melt, swirling to coat. Crack 2 eggs gently into the pan, keeping yolks intact. Cook 2–3 minutes until whites are set but yolks remain runny. If you prefer the tops set, cover the pan for 30–45 seconds or spoon 1 tablespoon hot butter over whites. Season with 1/4 tsp kosher salt and a pinch of pepper.

Over-Easy / Over-Medium / Over-Hard

Heat a nonstick skillet over medium-low and add 1/2 tablespoon butter. Crack eggs into the pan and cook until whites are mostly set (about 2 minutes). For over-easy: gently flip and cook 15–20 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 1–2 minutes until yolks are fully set. Season with 1/4 tsp kosher salt and a pinch of pepper.

Scrambled

Crack eggs into a bowl and whisk with 1 tablespoon water and a pinch of salt and pepper until blended. Heat a nonstick skillet over medium-low, add 1/2 tablespoon butter. Pour eggs into pan and let sit 10–15 seconds, then gently push and fold with a spatula until soft curds form, 1–2 minutes. Remove from heat while slightly underdone; they will finish cooking on the plate.

Poached

Bring a saucepan of water to a gentle simmer and add 1 tablespoon white vinegar if desired. Crack an egg into a small bowl. Stir the water to create a gentle whirlpool and slip the egg into the center. Poach 3–4 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on paper towel. Season with a pinch of salt and pepper.

If serving toast: while eggs or proteins cook, toast 2 slices of bread to desired doneness and spread 1 teaspoon butter on each slice.

Plate: place eggs in preferred style on a plate. Add chosen protein (bacon, turkey patties, pork links) or the sliced avocado alongside. Sprinkle remaining 1/4 tsp kosher salt and 1/4 tsp black pepper across the plate as needed (distribute between eggs and avocado). Garnish with 1 teaspoon chopped parsley if desired. Serve immediately.