Oats Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly fried egg, and this one delivers that golden-edged, silky-yolked result every single time. A tablespoon of unsalted butter goes into the skillet first, and that foamy sizzle is your cue that everything is going exactly right. The eggs cook low and slow, giving the whites time to set completely while keeping the yolks luscious and runny — or flip them for over-easy if you prefer just a little more structure. For anyone navigating grain sensitivities, this is the kind of recipe that requires zero label-reading or substitutions, because there is simply nothing to worry about here. Three ingredients, one pan, and you are done. Slide them onto a plate and eat them straight away while the edges are still crisp and the butter is still fragrant — that is the whole point.
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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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