Cinnamon Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this one delivers exactly that — golden-edged whites, a silky runny yolk, and nothing standing between you and the plate. For anyone avoiding cinnamon, breakfast can actually be trickier than it sounds, since spice blends and seasoning mixes sometimes sneak it in where you'd least expect it. Here, the ingredient list is refreshingly stripped back: just butter, eggs, salt, and pepper, so there's zero guesswork about what's in your pan. The technique is just as clean — low and slow in a foamy butter base gives you whites that are fully set without turning rubbery, while the yolk stays lush and dippable. If you prefer a little more structure, the over-easy flip takes only 30 extra seconds and leaves the center beautifully soft. Serve them straight from the skillet and they're perfect alongside toast, roasted vegetables, or anything else on your plate.
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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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