An Egg Your Way Recipe

Prepare eggs

Bring eggs to room temperature for 5 minutes if possible. Crack 2 large eggs into a small bowl. If making scrambled or an omelette, add 2 tablespoons milk or cream and whisk until blended. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Cook eggs — fried (sunny-side up or over-easy)

Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon butter. When butter is foaming, gently slide whole eggs into the pan. For sunny-side up: cook undisturbed for 3–4 minutes until whites are set but yolks still bright. For over-easy: cook 2–3 minutes then carefully flip and cook 20–30 seconds more. Remove to plate and keep warm.

Cook eggs — scrambled

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour whisked egg mixture into the pan. Let sit 10–15 seconds until edges set, then gently push curds from edges to center with a spatula, folding until softly set but still moist, about 1–2 minutes total. Remove from heat just before fully firm; residual heat will finish them.

Cook eggs — poached

Bring a shallow pot of water to a gentle simmer and add 1 tablespoon vinegar (optional). Create a gentle whirlpool and crack each egg into a small cup, then slip into the water. Poach for 3–4 minutes for runny yolks or 5 minutes for medium. Use a slotted spoon to lift eggs and drain on paper towel. Season with salt and pepper.

Cook eggs — omelette

Use 2 whisked eggs (with milk if desired). Heat 1 tablespoon butter in a nonstick skillet over medium. Pour eggs, tilt pan to spread. As edges set, lift and tilt to let uncooked egg flow under. When mostly set, add up to 1/4 cup cheese and herbs on one half, fold the other half over, cook 30–45 seconds then slide onto plate.

If using cheese, sprinkle it over scrambled eggs just before removing from heat so it melts. Scatter chopped herbs over finished eggs or omelette immediately before serving.

Crispy breakfast potatoes

If using prepared or leftover potatoes: heat 1 tablespoon oil in a skillet over medium-high heat, add 1 cup diced potatoes, season with salt and pepper, and cook, stirring occasionally, until golden and crisp, about 8–10 minutes. Keep warm.

Bacon

Cook 2 strips of bacon in a skillet over medium heat until browned and crisp, turning occasionally, about 6–8 minutes. Transfer to paper towel to drain.

Sausage

Cook 2 breakfast sausages in a skillet over medium heat, turning often, until internal temperature reaches 160°F (71°C) and browned, about 8–10 minutes.

Mixed greens

If choosing a light side, toss 1 cup mixed greens with a drizzle of oil and a squeeze of lemon or a light vinaigrette and season with salt and pepper. Serve alongside eggs.

Pancakes

If making pancakes: whisk 1/2 cup pancake mix with 1/2 cup water or milk until smooth. Heat a nonstick skillet or griddle over medium heat and brush with a little butter. Pour 1/4 cup batter per pancake; cook until bubbles form and edges look set, about 1–2 minutes, then flip and cook another 1 minute. Stack and keep warm. Serve with 2 tablespoons maple syrup and 1 tablespoon butter.

Toast

Toast 2 slices of bread to desired doneness. Spread 1/2 tablespoon butter on each slice while warm. Serve alongside eggs and chosen side.

Plate eggs with your chosen side and pancakes or toast. Offer hot sauce and ketchup at the table. Garnish eggs with extra herbs if desired and serve immediately.