Buttered Eggs
Simple buttered eggs, cooked in a pan until the whites are firm. Served plain or with sautéed tomatoes.
Ingredients
- 2 Eggs
- 2 tablespoons Butter (Or more, as needed)
- 1 large Tomatoes (Optional, for serving with tomatoes)
- 1 pinch Salt (To taste, for tomatoes)
- 1 pinch Black pepper (To taste, for tomatoes)
- 1 tablespoon All-purpose flour (For dredging tomatoes)
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Instructions
- 1Heat a non-stick omelet pan or skillet over medium heat.
- 2Add 1 tablespoon of butter to the hot pan. Once melted, gently crack an egg into the pan. Cook until the white is firm, about 2-3 minutes. Turn the egg over once and cook for another minute or until the yolk is cooked to your liking. Add more butter as needed to prevent sticking.
- 3If using tomatoes, cut them into 1/3-inch slices. Sprinkle with salt and pepper. Dredge each slice lightly with flour.
- 4In the same pan (or a separate pan), melt the remaining tablespoon of butter over medium heat. Sauté the floured tomato slices until lightly browned on both sides, about 2-3 minutes per side.
- 5Serve the buttered eggs immediately. If using tomatoes, serve a buttered egg on top of each slice of sautéed tomato.
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