Eggs Country-Style

Oxmoor House
6 servings


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1/4 cup butter or margarine
1 dozen eggs
Salt and pepper to taste


Melt butter in a large skillet, and heat until hot enough to sizzle a drop of water. Break each egg into a small saucer. Carefully slip each egg into skillet, cooking 2 to 3 eggs at a time. Reduce heat to low, and cook until whites are firm and yolks are soft or to desired degree of doneness, basting frequently with butter in skillet. Transfer to a warm serving platter.

Repeat procedure with remaining eggs, adding butter to skillet as needed. Sprinkle eggs with salt and pepper. Serve hot.

Created date

February 2010