Salt and freshly ground black pepper
1. Put about 1 inch of water in a small saucepan and bring to a boil. Lower the heat so the water barely bubbles.
2. Crack one of the eggs on a flat,hard surface and open it into a shallow bowl, being careful not to break the yolk. Gen- tly slip it into the water. Repeat with the other egg.
3. Cook the eggs undisturbed for 3 to 5 minutes, just until the white is set and the yolk has filmed over. The longer you cook them, the thicker the yolks become. Lift the eggs out of the pan with a slotted spoon, letting as much water as possible drain off. (If you want to make them look really nice, trim off the raggedy bits with kitchen shears.) Serve right away, sprinkled with salt and pepper.