Low Sugar Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this version delivers that golden, lacy-edged result every single time. With just butter, eggs, salt, and pepper, there is nothing hiding in this recipe — no sauces, no seasonings blends, no sneaky sweeteners that so many packaged breakfast items rely on. Cooking low and slow in foaming butter is the real secret here, giving the whites time to set completely while keeping the yolks gloriously runny. The option to flip for over-easy means you can customize the texture to exactly what you love without any extra fuss. It's the kind of simple, honest cooking that reminds you how good real food tastes when you strip everything back to the essentials.
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Learn more →Ingredients
2 servings
- 1 tbsp unsalted butter
- 4 large eggs
- salt and pepper, to taste
Instructions
- 1
Melt the butter in a 10-inch or 12-inch skillet over medium-low heat until it foams and the foam begins to subside, about 1 minute.
- 2
Crack each egg into the skillet, spacing them apart so the whites don't merge. Season lightly with salt and pepper.
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