cookware
- 8" skillet with lid
- small bowl
- spatula
1 | Preheat the skillet and the oil for 5 minutes over low heat. Warm serving plates in a low oven or in the microwave. |
2 | Crack the eggs into a bowl. Season with salt and pepper. |
3 | Load the toaster with bread and kick it off. |
4 | Bump the heat up to medium-high. When the oil starts to shimmer, add the butter and quickly swirl to coat. |
5 | Quickly glide the eggs into the skillet and cover. Cook for 1 minute. |
6 | Transfer the skillet away from the heat. Rest covered for about 15-45 seconds for runny yolks, 45-60 seconds for soft but set yolks, and 2 minutes for medium-set yolks. |
7 | Butter the toast and transfer the eggs to the warmed plates. Serve with ketchup and enjoy immediately. |
source: adapted from a technique published in Cook's Illustrated magazine