2 Egg Breakfast Recipe

Prepare eggs

Bring eggs to room temperature for 5 minutes if refrigerated. Decide cooking style: sunny-side up, over-easy, scrambled, or poached. For scrambled, beat eggs with salt and pepper in a small bowl until combined.

Cook eggs — fried or over-easy/over-medium

Heat a nonstick or stainless steel skillet over medium-low heat. Add 0.5 tsp neutral oil and 0.5 tbs butter. Once butter foams, crack eggs into skillet spaced apart. For sunny-side up: cook undisturbed 2–3 minutes until whites set but yolks still runny; season with 1/8 tsp pepper and 1/4 tsp salt. For over-easy/over-medium: cook until whites mostly set (about 2 minutes), gently flip with a spatula and cook 15–30 seconds for over-easy or 45–60 seconds for over-medium. For well-done, cook longer until yolks firm.

Cook eggs — scrambled

Heat skillet over medium-low, add 1 tbs butter. Pour beaten eggs into pan; let set 10–15 seconds, then stir gently with a spatula, folding until soft curds form, 1–2 minutes. Remove from heat just before fully set to avoid overcooking. Season with remaining salt and pepper to taste.

Cook eggs — poached

Bring 2–3 inches of water to a gentle simmer in a shallow saucepan; add a splash of vinegar if desired. Crack one egg into a small cup. Stir water to create a gentle whirlpool and slide egg into center; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat for second egg. Season with salt and pepper.

If serving breakfast potatoes: reheat 1/2 cup diced cooked potatoes in a skillet over medium heat with 1 tsp oil until crisp and heated through, about 4–6 minutes. Season to taste with salt and pepper.

If serving mixed greens: toss 1/2 cup greens lightly with a drizzle of olive oil and a pinch of salt and pepper, serve chilled or room temperature.

If serving sliced tomato: arrange 2 slices of tomato on the plate and sprinkle with a pinch of salt and pepper; drizzle with a few drops of olive oil if desired.

Toast 1 slice of bread in a toaster or on a skillet until golden to preference (about 1–3 minutes). Spread 1/2 tsp butter on the hot toast and cut diagonally if desired.

Bacon

For 2 strips of bacon: place bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crispy, 8–12 minutes depending on thickness. Drain on paper towels.

Sausage

For 1 link or patty: cook in a skillet over medium heat with 1 tsp oil, turning occasionally, until browned and cooked through, about 8–10 minutes (internal temp 160°F/71°C for pork). Drain on paper towel.

Avocado

For half an avocado: scoop 1/2 avocado into a bowl or leave in skin and slice. Sprinkle with 1/4 tsp lemon juice and 1/8 tsp salt to taste. Serve sliced or mashed beside the eggs.

Place eggs on a warm plate. Add chosen side (potatoes, greens, or tomato), toast, and chosen protein (bacon, sausage, or avocado) to the plate. Serve immediately while eggs are hot. Optionally garnish with extra black pepper or chopped herbs.