Place a medium oven-safe skillet in the center of oven and preheat to 425°F.

Combine eggs, milk and 2 tablespoon of the butter in a blender and blend on high until frothy, about 1 minute. Add flour, cornstarch, salt and pepper and blend on low for 15 seconds until smooth.

Carefully remove skillet from oven and swirl remaining 2 tablespoons butter in skillet to coat. Immediately add the batter to the skillet (butter will brown quickly, so have batter right by the oven) and return skillet to the oven.

Bake until puffed and brown around edges, 20–25 minutes. Resist the urge to open the oven! It will begin to deflate as soon as it comes out, so have toppings (and hungry eaters) ready to go.

How to cook a sunny-side up (or over easy) egg:

Heat 2 tablespoons unsalted butter in a nonstick skillet over medium-low heat and swirl the pan once or twice to evenly coat the pan. Crack one egg into each side of the pan and let the whites begin to set, about 30–45 seconds, then use a silicone spatula to tap the unset white around the yolk in 3–4 places, which will allow the white encasing the yolk to release and begin to cook. Turn the heat to low and cook for another 3–4 minutes. When the eggs have almost reached your desired doneness, use a spoon to baste the whites with the melted butter in the pan and top with salt and pepper as desired.

For over easy eggs, carefully flip eggs and cook for 1 more minute.