Olive Oil Fried Eggs with Herbs

Serves 2 · 8 min prep · 10 min cook

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large eggs
• 1 garlic clove
• 4 fresh thyme sprigs
• 1 sprig fresh rosemary
• 1 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices crusty country bread
• 1 large ripe tomato
• 2 tbsp fresh parsley leaves
• 1/4 tsp chili flakes

Instructions

1. 1Set a small skillet over medium-low heat and pour in enough olive oil to generously coat the bottom in a shallow pool, one-eighth inch deep.
2. 2Smash the garlic clove lightly with the side of a knife and add it to the oil along with the thyme and rosemary so the herbs gently perfume the oil for 1 to 2 minutes without browning.
3. 3Meanwhile, toast the country bread until golden and crisp at the edges, then rub one side of each slice lightly with the cut face of the tomato for a fresh coastal finish.
4. 4When the oil is warm and fragrant and tiny bubbles form the garlic, carefully crack the eggs into the skillet one at a time, keeping yolks intact.
5. 5Spoon the hot herb oil over the egg whites repeatedly so they set from the top as well as the bottom, cooking until the whites are opaque and the edges turn lacy and golden, about 2 to 3 minutes for runny yolks.
6. 6If you prefer firmer yolks, cover the pan briefly for 30 to 45 seconds, watching closely so the yolks do not overcook.
7. 7Transfer the eggs with a slotted spatula onto the tomato-rubbed toast, letting a little of the fragrant oil drizzle over each serving.
8. 8Discard the spent garlic and woody herb stems, then shower the eggs with flaky sea salt, black pepper, lemon zest, a squeeze of lemon juice, parsley, and chili flakes.
9. 9Serve at once while the whites are still crisp at the edges and the yolks are warm and soft for dipping the toast.
10. 10Spoon any remaining warm herb oil from the pan over the plates for extra shine and flavor.