- 1 tablespoon butter
- A small drizzle of extra-virgin olive oil (EVOO)
- 2 eggs
- Salt and pepper
In a small saut pan, heat butter and drizzle pan with a very small amount of EVOO. Crack the egg into the pan, making sure not to break the yolk. Cook egg until the yolk firms up, about 2-3 minutes.
Flip it over to cook if you like your eggs over-medium. If you prefer them sunny-side up, remove to a plate. Repeat with the other egg.