Ec Recipe

Preheat pan

Place a nonstick or well-seasoned skillet over medium heat for 1–2 minutes until warm. Add neutral oil to the pan and swirl to coat the cooking surface.

Melt butter

Add the butter to the pan and allow it to melt and foam but not brown, about 30–45 seconds. Tilt the pan to distribute the butter into an even layer.

Crack eggs

Crack both eggs into a small bowl or ramekin, keeping yolks intact, then gently slide them into the pan spaced slightly apart.

Cook over-hard

Let the eggs cook undisturbed on medium for 2–3 minutes until the whites are mostly set. Sprinkle salt and pepper over the eggs. Using a spatula, carefully press down on each yolk to flatten it slightly. Continue cooking until the whites are completely set and the yolks are firm (no jiggle) — about 2–3 more minutes. If the pan is cooking unevenly, reduce heat to medium-low and cover for 30–60 seconds to ensure yolks set through.

Add cheddar

Once the yolks are firm, sprinkle the shredded Tillamook cheddar evenly over the eggs. Remove the pan from heat and cover immediately with a lid or a large bowl for 30–60 seconds to melt the cheese without overcooking the eggs further. Alternatively, briefly return to very low heat for 10–20 seconds while watching closely.

Finish and transfer

Using a thin spatula, gently loosen and transfer the over-hard eggs topped with melted cheddar to a plate or onto toasted bread. If desired, season again with a light pinch of salt and pepper.

Toast one slice of bread or an English muffin and spread 1/2 tsp butter while warm. Place the cheese-topped over-hard eggs on the toast.

Sprinkle chopped fresh chives over the eggs and add hot sauce to taste. Serve immediately.