Peanut Free Classic Fried Eggs
Few breakfasts are as satisfying as a perfectly cooked fried egg, and this version keeps things beautifully simple with just butter, eggs, salt, and pepper. The butter melts low and slow until it foams, creating a rich, golden base that cooks the whites gently without turning them rubbery. Spacing the eggs apart in the skillet is a small but smart move that keeps each one looking clean and restaurant-worthy. You can pull them sunny-side up the moment those whites turn fully opaque, or flip them for an over-easy finish with a soft, jammy center. For anyone navigating nut allergies, this recipe is as straightforward as it gets — no sauces, no blended seasonings, no hidden ingredients to second-guess. Just real, whole food that comes together in minutes and lands on the plate hot and ready to eat.
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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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