In a nonstick skillet over medium-high heat, spread butter evenly and break eggs gently into pan. Cook slowly until egg whites appear firm and yolks begin to thicken. Flip egg and cook until desired.
Not a fan of runny yolk? Throw a few large eggs into a pot of boiling water, remove from heat and let them sit for roughly 13 minutes. Chill in ice for a fuss-free shell removal. Note: hard boiled eggs can be overcooked, so don’t let them stew forever.
There’s no right or wrong way/method when it comes to scrambled eggs; it all boils down to preference. For big, fluffly eggs, try melting butter in a nonstick skillet on medium-high to high heat. Once the butter starts to bubble, pour in the pre-scrambled eggs and stir with a spatula every so often. Voila!
Heat a nonstick skillet over low heat and spread butter evenly around the pan. Next, pour two large eggs from a cup or ramekin carefully into the pan once the butter stops foaming. Cook over low heat for another minute, and once egg stops running, flip and let sit for another 10-15 seconds. Serve.
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can’t go wrong with this recipe!
Simply Potatoes, hearty bacon, spices, and eggs come together in this delicious breakfast version of the classic Shepherd's Pie. This recipe was the People's Choice Winner in our Ready, Set, Cook! Contest.
This recipe is comfort food at its best. The crunchy outside gives way to creamy sweet potatoes on the inside in every delicious bite.
Enjoy this hearty, morning dish all made in one skillet for easy clean-up!