Step 1

In a large cast iron or non-stick skillet, melt 1/2 tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).

Step 2

Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny. Flip and cook 2 more minutes until the yolk is fully cooked through. About 1 minute in, gently press the yolk with a spatula to make sure it’s broken.