The American Breakfast Recipe

Bring ingredients and pan to hand

Take eggs out of the refrigerator to take the chill off while you heat the pan. Assemble butter, salt, pepper, and a small nonstick or well-seasoned skillet.

Heat skillet

Place a 8–10 inch skillet over medium-low to medium heat. Add 1/2 teaspoon neutral oil and 1 tablespoon unsalted butter. Allow butter to melt and foam but not brown (about 1 minute).

Cook eggs - style: sunny-side up

Crack both eggs into a small bowl to check for shells, then gently slide into the pan so whites do not spread too thin. Season with a pinch of salt and a grind of pepper. Cook undisturbed on medium-low for 3–4 minutes until whites are set but yolks remain runny. If you prefer the top set, cover the pan for the last 30–60 seconds or baste with hot butter using a spoon.

Cook eggs - style: over-easy/medium/hard

For over-easy, cook eggs until whites are set (~2–3 minutes), carefully flip with a spatula, and cook 10–20 seconds more. For over-medium, flip and cook 30–45 seconds. For over-hard, flip and cook 1–2 minutes until yolk is firm. Season with salt and pepper after cooking.

Cook eggs - style: scrambled

Crack eggs into a bowl, whisk with 1/8 tsp salt and 1/8 tsp pepper until blended. Heat pan with butter as above, pour eggs in, let set briefly at edges, then stir gently with a spatula until soft curds form, about 1–2 minutes. Remove from heat when slightly underdone as they will continue to cook off the pan.

Serve eggs

Transfer eggs to a warm plate and keep warm while toast finishes. Adjust seasoning to taste.

Preheat

Preheat a skillet or griddle over medium heat. Alternatively preheat a toaster oven to 375°F (190°C) if using oven method.

Prepare butter

Mix 2 tablespoons room-temperature butter with 1/4 teaspoon garlic powder and the optional chopped parsley until spreadable.

Butter the bread

Spread about 1 tablespoon of the butter mixture evenly on one face of each Texas toast slice. If you prefer both sides buttered, spread on both sides but note it will brown faster.

Cook on skillet or griddle

Place buttered side down on the hot skillet. Cook 2–3 minutes until golden brown and crisp, then flip and cook 1–2 minutes to brown the other side. If using a toaster oven, place slices buttered-side up on a tray and bake 6–8 minutes, turning once to brown both sides.

Finish and keep warm

Remove toast when golden and crisp. If desired, add a small pat of butter on top. Keep toast warm upright or loosely tented with foil while plating eggs.

Arrange the two eggs on a plate beside the two slices of Texas toast. Offer ketchup, hot sauce, and additional butter on the side. Serve immediately so eggs are hot and toast is crisp.

Suggested timing: start toast as you begin heating the pan for eggs so both finish within a couple minutes of each other.