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Ingredients
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Eggs
Side
Toast
Method
Eggs
- 1
Prepare pan
Place a nonstick skillet over medium-low to medium heat. Add 1 tablespoon unsalted butter and let it melt and coat the pan, about 1 minute.
- 2
Crack eggs
Crack 2 large eggs into a small bowl or cup (one at a time) to check for shells. Gently slide eggs into the skillet, keeping them spaced slightly apart.
- 3
Cook to preference
For sunny-side-up: cover the pan with a lid and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, gently flip with a spatula, and cook 20–30 seconds more. For over-medium: flip and cook 45–60 seconds. Adjust time for doneness.
- 4
Season
Season eggs with 1/4 teaspoon salt and a pinch (1/8 tsp) of black pepper immediately after they start to set. Remove to plate with a thin spatula and keep warm.
Side
- 5
- 6
Cook potatoes
Add 1/2 cup prepared breakfast potatoes or thawed frozen hash browns in an even layer. Press lightly and let cook undisturbed 3–4 minutes to brown, then stir or flip and cook another 3–4 minutes until heated through and crispy. Season with 1/8 teaspoon salt and a pinch (1/16–1/8 tsp) black pepper. Keep warm with the eggs.
Toast
- 7
Toast bread
Place 2 slices of bread in a toaster and toast to desired darkness (typically 2–3 minutes). Alternatively, toast in a skillet over medium heat 1–2 minutes per side until golden.
- 8
Butter toast
Spread 1 tablespoon unsalted butter evenly over the hot toast so it melts. Cut diagonally if desired and serve immediately.