12m$1.85Fried Eggs and Buttered Toast
Simple skillet-fried eggs served with crisp, generously buttered toast. This standard American breakfast also makes a satisfying light meal.
Shopping options
Ground black pepper
0.13 Teaspoon
McCormick Pure Ground Black Pepper
0%
Unsalted butter
3 Tablespoon
Land O Lakes Unsalted Butter Sticks
9%
Kosher salt
0.25 Teaspoon
David's Kosher Salt
0%
White sandwich bread
4 Count
Sara Lee Sandwich White Bread
17%
Large eggs
4 Count
Kroger® Grade A Large White Eggs
67%
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Large eggs-4 count
- White sandwich bread-4 slices
- Unsalted butter-3 tablespoons
- Kosher salt-0.25 teaspoons
- Ground black pepper-0.13 teaspoons
Toast the bread on a medium setting until golden and crisp, about 2 to 4 minutes. Work in batches as needed.
Divide 2 tablespoons butter among the hot toast. Spread the butter to the edges, then place the slices separately on serving plates to keep them crisp.
Heat the skillet over medium-low heat for 1 minute. Add the remaining 1 tablespoon butter and swirl until it is melted and gently foaming.
Keep the skillet handle turned away from the edge of the stove.
Crack one egg into the small bowl, then slide it into the skillet. Repeat with the remaining eggs, spacing them evenly. Sprinkle with the kosher salt and black pepper, then cover the skillet.
Wash your hands and any surfaces that contact raw eggs with hot, soapy water.
Cook for 3 to 5 minutes, until the whites are completely opaque and the yolks are cooked to the desired firmness. Remove the skillet from the heat as soon as the eggs reach your preferred doneness.
Cook eggs until the whites are fully set. People at higher risk of foodborne illness should also cook the yolks until firm.
Use the spatula to lift two eggs onto each plate. Serve immediately with two slices of buttered toast per serving.
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