- 2 eggs
- 1 teaspoon unsalted butter
- Pinch kosher salt
- Pinch freshly ground black pepper
Place an 8-inch non-stick skillet over low heat for 2 minutes. Crack the eggs into a custard cup. Melt the butter in the pan and once it foams, gently add the eggs. Sprinkle with the salt and pepper. Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. Serve immediately on a warm plate.
Recipe courtesy Alton Brown, 2009