“I don't care for runny eggs (except eggs benedict) so this hits the spot when I'm in the mood for something more rich and substantial than scrambled eggs, but not gooey (except the cheese). If I have it on hand, I replace one egg with a slice of ham that I fry first.”
READY IN:
10mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter in a medium-sized non-stick frying pan over medium high heat.
  2. When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
  3. Try to keep them from running into each other so that they can be flipped individually.
  4. CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
  5. Sprinkle salt and pepper on the eggs.
  6. When eggs have set (edges seem firm), flip carefully.
  7. I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
  8. When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
  9. Spread mayo on each slice of toast, top with eggs, and put together.

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