Over Easy Eggs on Toast
Perfectly runny eggs on crispy buttered toast—breakfast in under 10 minutes. A simple, satisfying classic that never disappoints.
- Total time
- 8 min
- Servings
- 1
- Calories
- 345
- Protein
- 13g
Ingredients
- 2 large eggs
- 2 slices bread (white, wheat, or sourdough)
- 1.5 tbsp butter, divided
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat a 10-inch nonstick skillet over medium-low. Add 1 tbsp butter and swirl until foaming, ~1 minute.
- 2
Crack eggs into the skillet. Cook without moving until whites are set but yolks jiggle, 3–4 minutes.
- 3
While eggs cook, toast bread until golden and crispy, 2–3 minutes per side.
- 4
Butter the hot toast with remaining 0.5 tbsp butter, dividing between slices.
- 5
Using a spatula, slide both eggs onto the toast. Season with salt and pepper.
- 6
Serve immediately while the toast is still hot and yolks run.
Tools you’ll need
- 10-inch nonstick skillet
- toaster or toaster oven
- spatula
- small plate
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