Two Farm Eggs Recipe

Bring eggs to room temperature

Remove the two eggs from the refrigerator and let sit at room temperature for about 10 minutes. This helps them cook evenly.

Heat the pan

Place a 8–10-inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan so the butter coats the surface. Heat until the butter foams gently but does not brown (about 1–2 minutes).

Crack and cook

Crack the eggs into a small bowl one at a time (or crack directly into the pan if confident). Gently slide both eggs into the skillet, leaving space between them. For sunny-side-up: cook gently over low heat until whites are set but yolks remain runny, about 4–5 minutes. For over-easy: cook until whites are mostly set (3–4 minutes), then carefully flip each egg with a spatula and cook 15–30 seconds more for a runny yolk. For over-medium: flip and cook 45–60 seconds more for a slightly set yolk. Adjust cooking time to desired doneness.

Season

Sprinkle fine sea salt (about 1 teaspoon total, divided) and freshly ground black pepper (about 1/4 teaspoon) evenly over the eggs while they finish cooking.

Rest briefly

Remove the eggs from the skillet using a thin spatula and transfer to a warm plate. Let rest 30 seconds to 1 minute to let carryover heat finish cooking and to set the whites.

If using toasted bread or an English muffin, toast to your preference. Place the toasted bread on the plate and set the eggs on or beside it.

Garnish with chopped fresh chives or parsley (about 1 teaspoon) and finish with a few drops of hot sauce or a light splash of aged hot pepper vinegar if desired.

Serve immediately while the eggs are warm. Provide salt and pepper at the table for additional seasoning.