Few breakfasts are as satisfying as a perfectly cooked egg with crispy, lacy edges and a yolk that runs the moment you break it. For anyone managing a nickel sensitivity, eggs are a naturally low-nickel protein, making them one of the most reliable building blocks for a safe, nourishing meal. This recipe keeps things beautifully simple — just butter, eggs, salt, and pepper — so there are no hidden high-nickel ingredients like whole grains, legumes, or nuts sneaking into your morning routine. The technique matters here: starting with a medium-low heat and letting the butter foam and settle means the whites cook through gently without turning rubbery, while the yolk stays glossy and soft. If you prefer a little more doneness, the quick flip for over-easy is just 30 seconds away from a matte, just-set yolk that still has that creamy center. Slide them straight onto a warm plate and eat immediately — this is one of those dishes where timing is everything and the reward is instant.
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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.
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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