Eggs are a morning staple at our house because they’re a great source of protein, and they’re super easy to serve up when time is of the essence. So, like, every morning. Well, almost every morning.
We’re lucky to have access to free-range, organic eggs from my parents on a weekly basis. They keep about 25 beautiful chickens on their property, and have enough eggs for themselves, some for us, and a few extra dozen they’re able to sell locally.
But, even if you don’t have access to fresh eggs from your parents like I do, there are other ways to get your hands on them. Try a farmers’ market, join a CSA that includes eggs as part of the share, or even investigate some locally owned, community supported grocery stores! There’s nothing like eating a fresh egg, straight from the farm – you’ll never turn back!
Prep: 5 minutes | Cook: 5 Minutes | Serves: 1
2 large eggs
1 tablespoon butter
Salt and pepper
Add the butter to a small nonstick skillet, and then place it on the stovetop to preheat between medium and medium-high heat.
Once the butter has melted and starts to look foamy crack the eggs into the skillet. Some people find it easier to crack the eggs into a small bowl first, and then pour them into the skillet. By doing it that way you can recover from a broken yolk or piece of shell – do whichever you’re more comfortable with!
Let the eggs cook for 2 minutes, then sprinkle them with salt and pepper. Cover the skillet with a lid, or with aluminum foil, and continue cooking for 3 more minutes – or until the whites are cooked bubbly and cooked through, and the yolks are as firm (or runny) as you like.
Gently slide the eggs out of the skillet and onto a plate.
Repeat the process if you’re serving more than 1 person, and serve with bacon or sausage (for meat-eaters) and buttered toast.
(cool) tip: This makes for a great “breakfast for dinner” meal too!