Ingredients:

  • 2 Large Pasture-Raised Eggs
  • 2 tbsp Unsalted Butter
  • 3 Cloves Garlic, smashed and peeled
  • 1 sprig Fresh Thyme or Rosemary
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp Flaky Sea Salt
  • 1/8 tsp Coarse Black Pepper

Instructions:

  1. Smash the garlic cloves with the flat side of a knife and strip the thyme leaves from the woody stem.
  2. Set your pan over medium low heat and add the 2 tbsp of unsalted butter. Note: Starting at a lower temp prevents the butter from browning too fast.
  3. Add the smashed garlic and herb sprig to the melting butter until it starts to foam and smell fragrant.
  4. Carefully crack the eggs into the pan, keeping them separate if possible.
  5. Let the eggs cook undisturbed for 60 seconds until the edges begin to turn opaque and lacy.
  6. Tilt the pan slightly so the garlic infused butter pools at the bottom edge.
  7. Use your spoon to continuously pour the hot butter over the egg whites until they are fully white and firm.
  8. Spoon a small amount of butter over the yolks for just 10 seconds until a thin film forms over the top.
  9. Turn off the heat and sprinkle the flaky salt, pepper, and smoked paprika over the eggs.
  10. Let the eggs sit in the pan for 30 seconds until the residual heat finishes the very center of the whites.