2 Egg Breakfast Recipe

Gather and season

Remove eggs from the refrigerator so they aren’t ice-cold (5–10 minutes). Chop chives or parsley if using. Grate cheese if using. Have toast or muffin ready to toast.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low to medium heat. Add 1 tablespoon butter and allow it to melt and foam but not brown (about 30–60 seconds).

Crack and season

Crack both large eggs into a small bowl or cup (this helps avoid shells). Sprinkle the eggs lightly with 1/2 teaspoon salt and a pinch of the black pepper (reserve remaining salt/pepper if you prefer to season the plate).

Cook sunny-side up / over-easy

For sunny-side-up: Gently slide eggs from the bowl into the skillet, spacing them slightly apart. Reduce heat to low, cover the pan with a lid, and cook until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: Cook uncovered 1.5–2 minutes until whites mostly set, then carefully flip with a spatula and cook 10–20 seconds more for a runny yolk.

Alternative — scrambled

To scramble: Beat the two eggs in the bowl with remaining 1/2 teaspoon salt and the 1/4 teaspoon pepper until blended. Pour into the melted butter, let set briefly at the edges, then gently push and fold the eggs with a spatula until soft curds form, about 1–2 minutes. Remove from heat while still slightly glossy.

If using cheese, sprinkle grated cheddar over the eggs in the final 15–30 seconds of cooking and cover briefly to melt. Sprinkle chopped chives or parsley on top. Toast the bread or muffin and place the cooked eggs on top or alongside. Add sliced tomato or avocado to the plate if desired.

Taste and adjust seasoning with remaining salt and pepper. Serve immediately with hot sauce or salsa if using.