Egg Originals - Original Recipe

Bring ingredients to room temp

If eggs have been refrigerated, let them sit at room temperature for 5 minutes while you prepare the rest.

Heat pan

Place a 8-10 inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown, about 30–45 seconds.

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

Crack the two eggs into a small bowl or ramekin (this helps prevent shells). Gently slide the eggs into the skillet. Reduce heat to medium-low. Sprinkle 1/8 teaspoon salt and a pinch (about 1/16 tsp) of pepper over the eggs. For sunny-side up: cover skillet with a lid and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook uncovered 2 minutes until whites set at edges, use a spatula to gently flip each egg and cook 15–30 seconds more for a runny yolk. For over-medium cook 45–60 seconds after flipping. Remove eggs to a warm plate.

Basted egg alternative

If you prefer not to flip, add 1 tablespoon water to the hot pan and immediately cover for 20–30 seconds to steam and set the tops while keeping yolks soft.

Breakfast potatoes (if using)

If using par-cooked diced potatoes: heat a small nonstick skillet over medium-high heat with 1 teaspoon olive oil. Add potatoes in a single layer, season with 1/8 teaspoon salt and 1/16 teaspoon pepper. Cook, stirring occasionally, until golden and crisp, about 5–7 minutes. Transfer to plate and keep warm.

Tomato slices (if using)

Arrange 3 tomato slices on the plate, drizzle with a light 1/2 teaspoon olive oil (from the 1 tsp), and season with a pinch of salt and pepper.

Mixed greens (if using)

Toss 1 cup mixed greens with 1/2 teaspoon olive oil and a pinch of salt and pepper. Place greens on the plate alongside eggs.

Toast bread

While the eggs or side finish, toast 2 slices of bread in a toaster to desired doneness (about 2–3 minutes).

Butter toast

Spread 1 teaspoon butter on the hot toast so it melts. Cut diagonally if desired and place on plate.

Arrange the eggs on the plate with your chosen side and the buttered toast. Sprinkle chopped parsley or chives (1 tablespoon) over the eggs if using. Serve immediately with hot sauce or ketchup on the side if desired.