Butter-Basted Eggs

  • Serves

    serves 1


Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole's Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes (Chronicle, 2011).


  • 2 tbsp. unsalted butter
  • 2 eggs, cracked into 2 small cups
  • 1 tsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • Chopped chives, for serving


Step 1

Melt butter in an 8" non-stick skillet over medium heat until foamy. Slide eggs into the pan and reduce heat to medium-low. Cook, spooning butter over top of eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer eggs to a plate.

Step 2

Continue to cook butter until just beginning to brown, about 2 more minutes. Add lemon juice to the pan, swirling to combine. Drizzle lemon-butter mixture over eggs. Season with salt and pepper, and top with chives. Serve with toast, if you like.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.