A diner favorite for quick weekday breakfast or a decadent Sunday brunch with crispy bacon and hashbrowns.
Place the pan on the burner and preheat to 250°F/ 120°C (low). Once preheated, add the butter and melt completly. Non- stick spray may be used instead of butter.
Crack 2 eggs into a small bowl and pour them gently into the center of the pan. Cook the eggs for 3-4 minutes or until the white has set and turned opaque.
Lightly season the eggs with kosher salt and black pepper.
Using a spatula, separate the eggs by cutting down the middle, then gently release the eggs from the bottom of the pan. Carefully slide the eggs onto the plate. To fry more eggs, repeat the cooking steps. Once your eggs are cooked, turn off the heat.
Serve with toast and our delicious Crispy Bacon or your favorite breakfast side dish
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