Ingredients
- Eggs: 2 large
- Butter: 1 tablespoon
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
- Cooking spray: a light coating
- Water: 1 teaspoon
- Fresh parsley (optional): 1 tablespoon, chopped
Instructions
- Step 1: Lightly coat a non-stick skillet with cooking spray and place over medium-low heat. Add the butter and let it melt completely.
- Step 2: Gently crack the eggs one at a time into the skillet, being careful not to break the yolks.
- Step 3: Season the eggs with salt and pepper.
- Step 4: Cook for 2-3 minutes, or until the whites are mostly set but the yolks are still runny. Add the water to the pan and immediately cover with a lid. This will steam the tops of the eggs without overcooking the yolks. Cook for 30-60 seconds with the lid on, depending on desired yolk runniness.
- Step 5: Gently slide a spatula under each egg to loosen it from the pan. Carefully transfer the eggs to a plate.
- Step 6: Garnish with fresh parsley (optional) and serve immediately.
Notes
- Over-easy eggs are best enjoyed immediately for the perfect runny yolk experience.
- If you must reheat, a very gentle warm in a pan with a splash of water can prevent rubbery whites.
- Serve these eggs atop buttered toast or avocado toast for a simple and satisfying breakfast.
- For extra-delicate yolks, crack the eggs into a small bowl first before gently sliding them into the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American