For the best results, use butter instead of oil when frying eggs; butter has emulsifiers that prevent eggs from sticking to the pan. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
- 1 tablespoon unsalted butter
- 1 large egg
- Coarse salt and freshly ground pepper
- 2 sliced cooked bacon, for serving (optional)
- Toast, for serving (optional)
Heat an 8-inch nonstick skillet over medium heat; add butter. When butter begins to sizzle, crack an egg into pan. Cover, and cook until white is light golden underneath, 2 to 3 minutes. For "over easy," flip egg with spatula and cook for 30 seconds. Season with salt and pepper. Serve immediately with bacon and toast, if desired.
SourceMartha Stewart's Cooking School, Episode 101