Classic Two Egg Combo Recipe
Two eggs with fresh fruit and toast
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Ingredients
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Eggs & Seasoning
Toast
Fresh Fruit
Optional Garnishes
Method
Eggs & Seasoning
Bring ingredients to room temperature
If eggs were refrigerated, let them sit at room temperature for 5–10 minutes while preparing other components. This helps even cooking.
Heat pan
Place a nonstick or well-seasoned skillet over medium-low to medium heat and add 1 tablespoon unsalted butter. Allow the butter to melt and foam but not brown (about 30–45 seconds).
Cook eggs (style: your choice)
Crack each egg into a small bowl or ramekin (one at a time) to check for shells. For sunny-side up: gently slide eggs into the skillet, cover with a lid, and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, gently flip with a spatula, and cook 20–30 seconds more. For scrambled: whisk eggs with a pinch of salt and pepper, pour into melted butter, and gently push with a spatula until soft curds form, about 2–3 minutes.
Toast
While eggs are resting or cooking, toast 2 slices of bread in a toaster or under a broiler until golden to your preference (about 2–4 minutes).
Spread 1 tablespoon butter over the hot toast so it melts. Cut diagonally if desired and keep warm.
Fresh Fruit
Rinse and prepare fruit: hull berries, slice apple or melon into bite-size pieces. Place about 1 cup mixed fruit in a small bowl.
Optional: toss fruit with 1 teaspoon lemon juice to brighten flavor and prevent browning.