2 Cage-free Eggs Recipe

1. Bring eggs to room temperature

Remove the two cage-free eggs from the refrigerator about 10 minutes before cooking so they come closer to room temperature. This helps them cook more evenly.

2. Preheat pan

Place a small nonstick or well-seasoned skillet over medium-low heat. Add the unsalted butter and let it melt and foam but not brown, about 30–45 seconds.

3. Crack and cook eggs

Crack each egg into a small bowl or ramekin (one at a time) to check for shell pieces. Gently slide both eggs into the skillet, spacing them slightly apart. Cook on medium-low for gently fried eggs: for sunny-side up, cover the pan with a lid and cook 2½–3½ minutes until whites are set but yolks still runny; for over-easy, cook 2 minutes uncovered until whites set, then carefully flip with a spatula and cook 10–20 seconds more; for over-medium, flip and cook 30–45 seconds; for over-hard, cook 1–2 minutes after flipping until yolks are fully set.

4. Season

Season eggs immediately with the measured salt and freshly ground black pepper while still in the pan so flavors adhere.

5. Finish and rest

If you used a lid, remove it. Let the eggs rest in the pan off the heat for 15–30 seconds (this helps finish residual cooking). Use a spatula to transfer eggs to a plate.

6. Toast one slice of bread: while eggs are coming to room temperature or heating the pan, place the bread in a toaster or toast in a separate skillet with ½ tsp olive oil or butter over medium heat until golden, about 1–2 minutes per side. Spread additional butter if desired.

7. Garnish: Sprinkle chopped chives or parsley over the cooked eggs for freshness and color. Serve eggs immediately on the toast or on a plate alongside the toast.