Two Eggs & Toast Recipe

Prepare and toast

Place the two slices of bread in a toaster and toast to your desired doneness (medium—about 2–3 minutes). If you don't have a toaster, heat a dry skillet over medium and cook each side 1–2 minutes until golden.

When toast is hot, spread about 1 tablespoon butter evenly over both slices so it melts into the warm bread. Set toasted bread on a plate and keep warm.

Heat pan

Place a nonstick or stainless-steel skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam but not brown (about 30–45 seconds). Tilt the pan so butter coats the surface.

Crack eggs

Crack 2 large eggs into a small bowl or ramekin (this helps prevent shells and eases sliding into the pan).

Cook eggs (Sunny-side up)

Gently slide the eggs from the bowl into the skillet, spacing them slightly apart. Cook over low to medium-low heat until the whites are set and opaque and the edges are slightly lacy (about 3–4 minutes). Spoon some of the hot butter over the whites (not the yolks) to help them set without flipping. If you prefer the top set, cover the pan with a lid for the final 30–60 seconds.

Alternative: Over-easy/medium/hard

For over-easy, when whites are mostly set (about 2–3 minutes), gently flip each egg with a spatula and cook 15–30 seconds more. For over-medium cook 45–60 seconds after flipping; for over-hard cook 1–2 minutes until yolk is fully set.

Season the eggs with a pinch (about 1/4 tsp) of salt and a small grind (about 1/8 tsp) of black pepper while still in the pan or immediately after plating.

Transfer the eggs carefully onto the toasted bread or plate alongside the toast.

If using, sprinkle chopped parsley or chives over the eggs and add hot sauce to taste. Serve immediately while eggs are warm and toast is crisp.