- 2 eggs
Heat a heavy-bottomed nonstick skillet over the lowest possible heat for about 5 minutes.
Break open each egg onto a separate saucer. Add the butter to the skillet; let it slowly melt and gently foam, but don’t let it sizzle. (If the butter doesn’t foam, the pan is too cool; if the butter browns, the pan is too hot). When foam subsides after about a minute, swirl to coat the skillet.
Gently slide each egg off its saucer into the hot butter. Season eggs with salt and pepper.
Cover skillet and cook: cook for 2 to 2-1/2 minutes for runny yolks, 3 to 3-1/2 minutes for soft but set yolks, and 4 to 4-1/2 minutes for firmly set yolks. Do not flip the eggs. When the eggs are done, slide each onto a plate and serve immediately with crispy bacon and buttered toast.
Originally published on July 12, 2012, recipe courtesy of Livestock Manager Craig Haney