Ingredients:

  • 2 slices (60g) sourdough or thick-cut white bread
  • 2 tbsp (28g) unsalted butter, softened
  • 2 large eggs
  • 1 tbsp (14g) unsalted butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Toast your bread until it reaches a mahogany-colored glow. Immediately after removing it from the heat, spread the softened butter edge-to-edge.
  2. Heat the skillet over medium-low and add the butter. Once the butter foams but doesn't brown, crack the eggs gently into the pan.
  3. Let the eggs sizzle quietly without stirring or flipping. Cook until the whites are completely opaque and set, but the yolks still wobble when the pan is gently shaken.
  4. Slide the spatula under the egg and carefully lift it onto the buttered toast.
  5. Season immediately with salt and black pepper while the surface is still hot to ensure the seasoning adheres to the yolk.