By Ellen Oltman Kellner
Photography By Timothy Peters
Heat a small nonstick sauté pan over medium-low heat for one minute, then add two tablespoons of unsalted butter. Swirl the pan gently to distribute the butter and let it sit for another minute until the butter is foamy and bubbling. Turn the heat to low, break in two eggs, and leave them undisturbed until the white has solidified, about 8 to 10 minutes. The egg yolks will still be soft. Serve with roasted fingerling potatoes for dunking.