Eggs Your Way Recipe

Prepare toast

Heat a skillet or toaster. Butter both sides of sourdough slices lightly with 0.5 tbs butter. Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or toast in a toaster to preferred doneness. Keep warm.

Season

Place toasted sourdough on a plate and season lightly with a pinch of sea salt if desired. Have freshly ground black pepper ready for eggs.

Fill a wide shallow saucepan with about 1 liter of water and bring to a gentle simmer (small bubbles at the bottom, not a rolling boil). Add 1 tbs white vinegar — this helps the whites set but won’t flavor the eggs.

Crack each egg into a small ramekin or cup, keeping yolks intact. Create a gentle whirlpool in the simmering water using a spoon, then slip one egg into the center; repeat for the second egg into another spot (do not overcrowd).

Cook 3–4 minutes for runny yolks, 5 minutes for medium-set yolks. Use a slotted spoon to lift eggs, blot briefly on paper towel to remove excess water, and transfer to the toasted sourdough.

Season with sea salt (about a pinch each) and freshly ground black pepper, garnish with microgreens or parsley if using, and serve immediately.

Heat a nonstick skillet over medium-low heat and add 1 tsp olive oil and 0.5 tbs butter. When butter foams, crack eggs gently into the pan, spacing them apart.

For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy/medium/hard: when whites are mostly set, carefully flip each egg with a spatula and cook 15–30 seconds (over-easy), 1 minute (over-medium), or 2 minutes (over-hard).

Slide fried eggs onto the toast, season with sea salt and pepper, garnish with chives or parsley if desired, and serve.

Crack the 2 eggs into a bowl, add 2 tbs milk or cream, 0.125 tsp sea salt, and a pinch of pepper. Whisk until fully combined and slightly frothy.

Heat a nonstick skillet over low-medium heat and add 0.5 tbs butter. When butter melts and bubbles subside, pour in the egg mixture.

Using a silicone spatula, stir gently and continuously, scraping the pan’s bottom and folding curds toward the center. Cook until soft, slightly custardy curds form — about 2–3 minutes. Remove from heat just before fully set; residual heat will finish them.

Fold in chopped chives if using, adjust seasoning, and spoon the scrambled eggs onto the toasted sourdough. Garnish and serve immediately.