2 Egg Breakfast Recipe

Choose style

Decide how you want your eggs: fried (sunny-side or over-easy/medium/hard), scrambled, or poached. The following frying and scrambling instructions assume eggs fried or scrambled. Adjust timing for poaching or other styles.

For fried eggs: heat a nonstick skillet over medium-low heat. Add 1 tbs butter or oil and let it melt and coat the pan. Crack 2 eggs into a small bowl then gently slide into the skillet. Season with 1/8 tsp black pepper and a pinch (about 1/8–1/4 tsp) salt. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy: cook 2 minutes, gently flip, cook 20–30 seconds more. For over-medium: flip and cook 45–60 seconds; for over-hard: cook 90–120 seconds until yolks fully set.

For scrambled eggs: crack 2 eggs into a bowl, add 1/8 tsp salt and 1/8 tsp pepper, and whisk until blended. Heat skillet over medium-low, add 1 tbs butter. When butter foams, pour eggs in. Let set about 20–30 seconds, then gently pull curds from edges to center with a spatula, folding until soft curds form, about 1–2 minutes total. Remove from heat when slightly wetter than desired (carryover will finish cooking).

For poached eggs (if chosen): bring a wide shallow pan of water to a gentle simmer (water should move slightly, not boil). Add 1 tbs vinegar (optional) to help whites coagulate. Crack each egg into a small cup and gently slide into simmering water. Poach 3–4 minutes for runny yolks, 5–6 for firmer. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Plate eggs and garnish with chopped chives or parsley if desired. Serve immediately.

If using raw potatoes: place diced potatoes in a microwave-safe bowl with 1–2 tbs water, cover loosely, and microwave 3–4 minutes to par-cook so they crisp faster in the skillet. Drain any excess water. If using leftover cooked potatoes, skip this step.

Heat a medium skillet over medium-high heat. Add 1 tbs olive oil and swirl to coat. Add diced potatoes and spread into a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir or flip pieces to brown other sides, another 4–6 minutes.

Add diced onion, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are tender and golden, about 4–6 more minutes total depending on size. Taste and adjust seasoning. Keep warm until eggs are ready.

While potatoes cook or eggs rest, toast 2 slices of bread to your preferred doneness using a toaster or oven broiler. Spread butter or chosen spread (about 1 tbs total) on the hot toast so it melts. Optionally cut diagonally and serve immediately.

Prepare 1 cup mixed fresh fruit by cutting larger fruits into bite-sized pieces and combining berries or segments. If desired, toss gently with 1/2 tsp lemon juice and 1/2 tsp honey to brighten flavors. Chill briefly or serve at room temperature.

Offer chopped fresh chives or parsley to sprinkle over eggs and a bottle of hot sauce or ketchup at the table. Add garnishes to taste.