Ingredients
- 1 tablespoon olive oil
- 4 large free-range eggs
- 1/16 teaspoon sea salt
- freshly ground black pepper , to taste
Method
Get
your frying pan on a medium to low heat and add enough olive oil to
lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
Crack
the eggs into the pan. As the oil gets hotter you’ll see it start to
change the color of the eggs. If the oil starts to spit it’s because
it’s too hot, so turn the heat right down. Cook until the tops of the
whites are set but the yolk is still runny.
When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
Serving suggestions:
Serve on some 7-grain bread.
When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
Serving suggestions:
Serve on some 7-grain bread.
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