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
- 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.
- 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.