📖 Instructions

1. Crack the eggs: Gently crack the eggs into a small bowl. Be careful not to break the yolks.
2. Whisk the eggs (optional): If you prefer a more uniform texture, lightly whisk the eggs with a fork. Otherwise, leave them as is.
3. Prepare the skillet: Place a non-stick skillet over medium-low heat. Add about 1 teaspoon of olive oil or a small pat of butter. Let it melt and coat the pan evenly.
4. Pour in the broth: Pour in 2 tablespoons of chicken broth into the heated skillet. The broth should start to simmer gently.
5. Add the eggs: Carefully pour the eggs into the simmering broth. Try to distribute them evenly across the pan.
6. Cook the eggs: Let the eggs cook slowly in the broth. The broth will help steam the eggs, keeping them moist. For runny yolks, cook for about 3-4 minutes. For firmer yolks, cook for 5-6 minutes. Keep an eye on them, so they don't overcook!
7. Season the eggs: Sprinkle a pinch of salt and pepper over the cooking eggs.
8. Garnish with parsley: Once the eggs are cooked to your liking, sprinkle freshly chopped parsley generously over the top. The parsley adds a burst of freshness and flavor.
9. Serve immediately: Slide the sautéed eggs from the skillet onto a plate. Serve immediately while they're warm and the yolks are still runny (if that's your preference!).
10. Optional additions: Consider serving these eggs with a slice of whole-wheat toast or a side of avocado for a more complete breakfast. I sometimes add a dash of hot sauce, because why not?
11. Cleanup tips: To make cleanup easier, soak the skillet in warm, soapy water for a few minutes after cooking. This will help loosen any stuck-on bits of egg.
12. Serving variations: For a different twist, try adding a sprinkle of grated Parmesan cheese along with the parsley. The cheese melts slightly and adds a lovely salty flavor. It’s a real treat!