Deliciously Basted Eggs for a Cozy Breakfast Experience

Discover how to make basted eggs, a comforting and simple breakfast option with rich flavors and low carbs.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 eggs

Course: Breakfast

Cuisine: American

Calories: 88

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

1 tablespoon butter Add richness and prevents sticking; can substitute with olive oil.
4 large eggs Provides protein and rich flavor; large eggs yield the best results.
to taste salt Opt for sea salt for a touch of gourmet.
to taste black pepper Adjust for a bit of spice.

For Serving (Optional)

2 slices toast Buttery, crusty bread is perfect to soak up the yolk.
1 cup crispy hash Adds texture; try sweet potatoes for a twist.
2 tablespoons fresh herbs Such as chives or parsley for garnish.

Equipment

10-inch non-stick skillet

Method

Step-by-Step Instructions for Basted Eggs

Begin by placing a 10-inch non-stick skillet over medium heat. Add 1 tablespoon of butter and allow it to melt completely, swirling to coat the bottom evenly.
Carefully crack 4 large eggs into the skillet and cook undisturbed for about 2 minutes until the whites are firm and opaque while the yolks remain bright and runny.
After the whites are set, add 2 tablespoons of water into the skillet, cover with a lid to trap steam, and let the eggs steam for an additional 3 to 4 minutes.
Remove the lid and check the eggs; the whites should be firm while the yolks jiggle slightly. Adjust cooking time if firmer yolks are desired.
Transfer the eggs to a plate, season with salt and black pepper, and enjoy immediately alongside toast or crispy hash.

Nutrition

Serving: 1eggCalories: 88kcalCarbohydrates: 1gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 70mgPotassium: 63mgVitamin A: 270IUCalcium: 50mgIron: 1mg

Notes

Store leftover basted eggs in an airtight container for up to 2 days. Reheat gently adding a splash of water to keep moist. Avoid freezing.

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