2x Fried Eggs On Toast Recipe

To make 2 fried eggs on toast

1. 1

   Prep

   Remove eggs from the fridge 5–10 minutes before cooking so they warm slightly and take on room temperature. Lightly salt the eggs in a small bowl or ramekin (this makes cracking and checking easier). Set bread and butter out.

2. 2

   Toast the bread

   While the eggs cook, toast the 2 slices of bread in a toaster or in a skillet over medium heat until golden and crisp to your liking (about 2–4 minutes in a toaster or 1.5–2 minutes per side in a skillet). Spread about 1/2 tablespoon butter on each hot slice so it melts into the toast. Keep the toast warm on a plate.

3. 3

   Heat the pan

   Place a nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon olive oil and the remaining 1/2 tablespoon butter (this mix helps prevent sticking and browning). Let the butter melt and foam but do not let it burn; the pan should be hot enough that a drop of water sizzles gently.

4. 4

   Crack and fry the eggs

   Crack each egg into a small bowl or ramekin (one at a time) and then gently slide into the skillet, spacing them so they don’t touch. Reduce heat to medium-low to get a nicely cooked white without overcooking the yolk. Cook until the whites are set but the yolks remain runny, about 2.5–4 minutes depending on heat and pan. For firmer yolks, cook an extra 1–2 minutes or cover the pan for 30–60 seconds to steam the tops.

5. 5

   Season

   Season the eggs with about 1/4 teaspoon of the salt and half the black pepper while they cook. If using, add a pinch (about 1/8–1/4 tsp) of red pepper flakes for heat.

6. 6

   Finish and plate

   Use a thin spatula to lift each fried egg and gently place one egg on each buttered toast slice. Sprinkle the remaining salt and the remaining black pepper evenly over both eggs. If desired, garnish with chopped fresh parsley or chives (about 1 tablespoon total). Serve immediately while eggs are hot and yolks are runny.

7. 7

   Notes

   Adjust salt and pepper to taste. To make sunnyside (unflipped) keep covered loosely for the last 30–60 seconds; to make over-easy, flip each egg gently after 1–2 minutes and cook 10–20 seconds more.