Egg Originals - Standard Recipe

Prepare pan and heat

Place a nonstick or stainless-steel skillet over medium heat. Add 1 tablespoon butter or oil and let it melt and coat the pan, about 30 seconds.

Cook the meat (if using bacon or sausage)

If using bacon: add bacon slices in a single layer to the hot skillet. Cook 3–5 minutes per side until crisp to your preference, turning once. Remove bacon to a paper towel–lined plate and keep warm. If using sausage links: add links and cook 8–10 minutes, turning occasionally, until cooked through and browned. If using a ham slice: sear ham 1–2 minutes per side until warmed and lightly browned. Remove meat and keep warm.

Cook eggs (sunny-side or over-easy)

Lower heat to medium-low. Add a little more butter or oil if pan is dry (about 1/2 teaspoon). Crack the two eggs into a small bowl one at a time to check for shells, then gently slide them into the skillet spaced apart. For sunny-side up: cover pan with a lid and cook 2–3 minutes until whites are set but yolks runny. For over-easy: cook 2 minutes then gently flip and cook 15–30 seconds more for a runny yolk. Season with 1/8–1/4 teaspoon salt and a pinch of black pepper while cooking.

Rest and plate

Transfer cooked eggs to the plate next to the warmed meat. Keep everything warm while you finish the toast.

Toast 2 slices of bread in a toaster or in a clean dry skillet over medium heat until golden and crisp, 1–3 minutes per side in a skillet. Spread about 1/2 tablespoon butter on each slice while warm.

Sprinkle the eggs with a little additional salt and black pepper to taste and garnish with optional chopped parsley (about 1 teaspoon). Serve immediately with the meat and buttered toast on the side.