Two Eggs With Toast Recipe

Prepare and toast bread

Place two slices of bread in a toaster and toast to your preferred level (light to medium recommended). Alternatively, heat a skillet over medium heat, spread 1/2 tbs butter or 1/2 tbs olive oil on one side of each slice and cook 1–2 minutes per side until golden and crisp.

Butter the toast

Immediately after toasting, spread the remaining 1/2 tbs butter (or oil) on the warm toast so it melts into the bread. Keep toast warm while you cook the eggs by placing on a plate and tenting loosely with foil or placing in a warm, low oven (80–100°C / 175–210°F) for a few minutes.

Choose a cooking method

Decide whether you want fried (sunny-side up or over-easy), scrambled, or soft-poached eggs. Each method below uses the same two eggs and basic seasoning.

Fried - sunny-side up or over-easy (recommended)

Heat a 8–10 inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and let it melt, swirling to coat. Crack two eggs into a small bowl or gently crack directly into the skillet spaced slightly apart. Season with 1/4 tsp salt and a pinch of black pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy: when whites are mostly set (about 2 minutes), gently flip each egg with a spatula and cook 15–30 seconds more for runny yolk. Remove to plate and tent lightly with foil for 30 seconds to keep warm.

Scrambled

Crack the eggs into a bowl, add a pinch of salt (about 1/8–1/4 tsp) and pepper, and whisk until combined. Heat the skillet over medium-low and add 1 tbs butter. When butter foams, pour in eggs. Let sit undisturbed for 10–15 seconds, then stir gently with a spatula, pushing cooked edges toward the center. Continue folding until soft curds form and eggs are just set but still moist, about 1–2 minutes. Remove from heat to prevent overcooking and serve immediately on toast.

Soft-poached (if preferred)

Fill a shallow saucepan with about 3 in (7–8 cm) water, bring to a gentle simmer, then add 2 tbs water and reduce heat so the surface is barely moving. Crack one egg into a small cup, create a gentle whirlpool in the water with a spoon, and slip the egg into the center. Repeat with the second egg. Poach 3–3.5 minutes for a runny yolk. Use a slotted spoon to lift eggs, drain on a paper towel, season with 1/4 tsp salt and pepper, and place on buttered toast.

Season and finish

Sprinkle a little extra black pepper as desired and add optional chopped chives or a dash of hot sauce. Serve immediately with the warm buttered toast alongside.

If using, sprinkle 1 tsp chopped fresh chives over the eggs and add 1 tsp hot sauce to taste. These are optional but add visual appeal and a flavor lift.