I like to hard sear my fried eggs in browned butter, because I love the wonderful crispy edges. Every cook should master this easy technique—there are so many dishes that benefit from a runny-yolk fried egg topping, like a brisket breakfast hash or my riff on pasta carbonara.
Watch Andrew make this recipe:
- 1 tablespoon butter (or bacon fat)
- 2 eggs
- Parsley, for garnish (optional)
Heat the butter in a non-stick skillet or cast iron pan over medium-high heat. Carefully break the eggs into the hot butter. Season with salt and pepper. Cook until the whites are set, about 3 minutes. Garnish with parsley and serve immediately.