Two Eggs & Toast Recipe

Bring eggs to room temperature

If eggs were refrigerated, let them sit at room temperature 5–10 minutes. This helps them cook more evenly. If short on time, proceed immediately.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan surface.

Cook eggs (fried) - sunny-side or over-easy

Crack both eggs into a small bowl individually (to avoid shells). Gently slide eggs into the skillet. Sprinkle with 1/4 teaspoon black pepper and a light pinch of the salt (reserve most salt to taste at the end). For sunny-side: cook without flipping until whites are set but yolks still jiggly, about 2–3 minutes. For over-easy: cook until whites mostly set, carefully flip with a spatula, and cook 15–30 seconds more for runny yolks. For firmer yolks, cook longer.

Season and finish

Taste and add remaining salt as desired (up to the 1 teaspoon total). Remove eggs from the pan onto plate. If you prefer scrambled eggs instead: beat eggs with the salt and pepper, melt butter over medium-low, pour eggs in, stir gently until soft curds form, about 2–3 minutes, then remove from heat.

Toast bread

While eggs cook, toast 2 slices of bread in a toaster or in a separate pan over medium heat until golden and crisp, about 2–4 minutes per side on a pan or using the toaster setting you prefer.

Butter toast

Spread 1 tablespoon unsalted butter evenly over the hot toast so it melts into the surface. If using pan-toast, you can butter the bread before or after toasting as you prefer.

Assemble

Place the toasted bread on the plate and set the cooked eggs on or beside the toast. Spoon any buttery pan juices over eggs or toast for extra flavor.

Sprinkle chopped chives over the eggs and toast if using. Serve immediately with hot sauce or ketchup on the side. Estimated serving is 1 person. Enjoy while hot.