Two Eggs Recipe

Preparation Methods

1. 1

   Scrambled Eggs

   In a bowl, whisk the eggs with salt and pepper. Heat butter or oil in a pan over medium heat. Pour in the eggs and stir gently until cooked to your liking.

2. 2

   Fried Eggs

   Heat butter or oil in a skillet over medium heat. Crack the eggs into the pan and cook until the whites are set. For sunny-side up, cook without flipping; for over-easy, flip gently and cook briefly on the other side.

3. 3

   Poached Eggs

   Bring a pot of water to a simmer. Crack an egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes or until the white is set, then remove with a slotted spoon.

4. 4

   Boiled Eggs

   Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9-12 minutes depending on desired doneness. Cool in ice water before peeling.

5. 5

   Omelette

   Whisk eggs with salt and pepper. Pour into a heated non-stick skillet with melted butter. Cook until the edges set, then add fillings of choice (cheese, veggies) and fold.

6. 6

   Eggs Benedict

   Prepare poached eggs as described above. Toast English muffins, top with Canadian bacon, place poached eggs on top, and drizzle with hollandaise sauce.

7. 7

   Shakshuka

   Sauté onions and bell peppers in a pan. Add tomatoes and spices, then create wells for the eggs. Crack eggs into the wells and cover until the eggs are set.

8. 8

   Eggs in Purgatory

   Similar to shakshuka, but with a spicy marinara sauce. Cook until eggs are just set and serve with crusty bread.

9. 9

   Breakfast Burrito

   Scramble eggs with cheese and salsa, then wrap in a tortilla with avocado and beans.

10. 10

    Egg Salad

    Hard boil eggs, chop, and mix with mayo, mustard, celery, and seasonings. Serve on toast or in a sandwich.

11. 11

    Deviled Eggs

    Hard boil eggs, remove yolks and mix with mayo, mustard, and spices. Refill whites with the mixture and garnish.

12. 12

    Eggs Florentine

    Prepare poached eggs and serve on a bed of sautéed spinach, topped with hollandaise sauce.