Don't sleep on breakfast. Chef Scott's cast iron fried eggs are crispy-edged, runny-yolked perfection — seasoned with a pinch of Blackened Kitchen Shaker for smoky depth and finished with Dusted Kitchen Shaker for a savory, herby kick. Simple ingredients, bold flavor, done in under 10 minutes.
Ingredients
- 4 large eggs
- 2 tablespoons butter (or bacon fat for extra flavor)
- 1/2 teaspoon Scott's Blackened Kitchen Shaker
- 1/2 teaspoon Scott's Dusted Kitchen Shaker
- Fresh parsley or chives, chopped
- Crusty bread or toast, for serving
- Flaky sea salt, to finish
Instructions
- Heat the skillet — place a cast iron skillet over medium-high heat for 2–3 minutes until it's ripping hot. This is the secret to those crispy, lacy edges.
- Add the butter — drop in the butter and let it melt and foam. Swirl to coat the pan.
- Crack the eggs — carefully crack eggs into the skillet. They should sizzle immediately — that's what you want.
- Season — immediately sprinkle Scott's Blackened Kitchen Shaker over the whites and yolks, followed by a dusting of the Dusted Kitchen Shaker.
- Cook — fry for 2–3 minutes until the whites are set and crispy at the edges but the yolks are still gloriously runny. Tilt the pan and baste the yolks with the hot butter for extra richness.
- Finish — slide onto a plate, scatter fresh parsley or chives over the top, and finish with a pinch of flaky sea salt.
- Serve — with crusty toast to mop up every last bit of that seasoned butter. Don't waste a drop.
Chef Scott's Tips
- A screaming hot cast iron pan is non-negotiable — it's what gives you those crispy, golden edges.
- Blackened Kitchen Shaker on eggs is a revelation — smoky, bold, and just a little spicy.
- Dusted Kitchen Shaker adds a savory, herby finish that rounds everything out perfectly.
- Bacon fat instead of butter? Yes. Always yes.
- These eggs are incredible on top of smoked brisket hash, avocado toast, or just straight up with good bread.
Breakfast just got a serious upgrade. 🔥🍳