2 Egg Breakfast Recipe

Bring ingredients to temperature

Remove eggs from the refrigerator 5–10 minutes before cooking so they are closer to room temperature (helps cook more evenly).

Preheat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt and foam but not brown (about 1 minute). Swirl to coat the pan evenly.

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

Crack the eggs into a small bowl one at a time to check for shells. Gently slide the eggs into the pan, spacing them slightly apart. Sprinkle with about 1/4 tsp salt and a light grind of pepper. For sunny-side up: cover the pan with a lid and cook on medium-low 2–3 minutes, until whites are set but yolks still runny. For over-easy: cook uncovered 2 minutes until whites mostly set, gently flip each egg with a spatula, and cook 10–20 seconds more for runny yolks (longer for medium or hard yolks). Remove to a plate.

Alternative — scrambled eggs

If you prefer scrambled: crack both eggs into a bowl, add 1/8 tsp salt and a few grinds of pepper, and whisk until just combined. Heat the butter over medium-low; pour in eggs and let them sit 10–15 seconds, then gently stir with a silicone spatula, pushing curds from the edges to the center until soft curds form (about 1–2 minutes). Remove from heat while slightly underdone — carryover heat will finish them.

Season and finish

Taste and adjust seasoning with remaining salt and pepper if needed. Sprinkle chopped chives or parsley and grated cheese over the eggs while still warm so cheese melts slightly.

Toast bread: while eggs cook, brush slices lightly with olive oil or spread butter on one side and toast in a separate skillet or toaster until golden (about 2–3 minutes per side in a skillet over medium heat).

Assemble: place eggs on a plate and serve with toast. Add extra butter or a pinch of salt to the toast if desired.