Our Eggonomical Recipe

Choose style

Decide how you want the eggs: fried (sunny-side or over-easy), scrambled, or omelette-style. (Poached and boiled are excluded.)

Preparation

Bring eggs to room temperature if possible (10 minutes). Add 1/4 tsp salt and 1/8 tsp pepper to a small bowl for seasoning (for fried eggs seasoning after cooking is fine).

Fried eggs - method

Heat a nonstick skillet over medium-low. Add 1/2 tbs unsalted butter and swirl to coat. Crack eggs into the skillet spaced apart. Cook 2–3 minutes for sunny-side (cover for the last minute if you want the whites set), or 2 minutes then flip gently and cook 15–30 seconds more for over-easy. Season with a pinch of salt and pepper. Remove to plate.

Scrambled eggs - method

Crack both eggs into a bowl, add 1/8 tsp salt and a pinch of pepper, and beat until just combined. Heat skillet over medium-low, add 1/2 tbs butter. Pour eggs into pan; let set briefly, then gently stir with a spatula pulling curds toward center. Cook until soft but set, about 1–2 minutes. Remove from heat while slightly underdone (carryover heat will finish).

Omelette-style - method

Beat eggs with salt and pepper. Heat skillet over medium-low and add 1/2 tbs butter. Pour eggs and tilt pan to coat. When edges set, add any small fillings (cheese, herbs) if desired, fold in half and slide onto plate once cooked through, about 2–3 minutes.

Make batter: In a medium bowl whisk together 3/4 cup flour, 1 tsp sugar, 3/4 tsp baking powder and 1/8 tsp salt. In a separate small bowl whisk 1/2 cup milk, 1/2 egg (beat one egg and use half), and 1 tbs melted butter. Pour wet into dry and stir gently until mostly combined (a few small lumps are okay).

Heat griddle: Preheat a nonstick griddle or skillet over medium. Brush with 1 tsp oil or a little butter.

Cook pancakes: For each pancake pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, 1–2 minutes. Flip and cook 30–60 seconds more until golden. Repeat for a short stack of 2 pancakes. Keep warm on a plate tented with foil if needed.

Serve: Stack the 2 pancakes, add 2 tbs maple syrup or serve syrup on the side.

Reheat or prepare: If using pre-made stock, warm 1 cup stock in a small saucepan over medium until simmering. Season with 1/4 tsp salt and a pinch (1/16 tsp) pepper. Simmer 2–3 minutes to meld flavors.

Finish: Ladle into a small bowl and sprinkle 1 tsp chopped parsley on top. Serve hot alongside eggs.

Assemble salad: In a bowl toss 1 cup mixed greens, 4 halved cherry tomatoes, and 1/4 cup thin cucumber slices.

Dress: Drizzle 1 tsp olive oil and 1/2 tsp lemon juice over the greens. Season with 1/8 tsp salt and a pinch of pepper. Toss gently and serve chilled or room temperature.

Crispy breakfast potatoes: Reheat or pan-fry 3/4 cup pre-cooked diced potatoes in 1 tsp oil over medium-high until golden and crisp, 5–7 minutes. Season with a pinch of salt and pepper.

Bacon strips: Cook 2 strips of bacon in a skillet over medium heat 3–5 minutes per side until crisp to preference. Drain briefly on paper towel.

Sausage links: Cook 2 breakfast sausage links in a skillet over medium heat, turning frequently, until cooked through and browned, 8–10 minutes.

Fresh fruit: Arrange 1/2 cup mixed fresh fruit (berries, melon or orange segments) in a small dish and serve chilled.

Toast: Toast 1 slice of bread to desired doneness and serve with butter if desired.

Plate: Place the cooked eggs on the plate and position the chosen side (short stack of 2 pancakes, a cup of warmed soup, or the salad). If you chose two alternate sides, arrange both next to the eggs.

Garnish: Sprinkle 1 tsp chopped chives or parsley over the eggs and potatoes or salad if using. Serve immediately with salt and pepper available for guests to adjust.