Ingredients
- 2 eggs
- 1 teaspoon unsalted butter
- Pinch kosher salt
- Pinch freshly ground black pepper
Instructions
- 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.
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