Your Recipe

Recipe Instructions:

2 tablespoons olive oil, for pan-frying
1 large egg
1 tablespoon fresh herbs (see note above)
1 pinch flaky salt

Heat a small skillet (not nonstick) over high heat. Add the oil. When it's hot and shimmery, add the herbs—they should sizzle. Lower the heat to medium-high (we don’t want the herbs to burn) and let them fry for a few seconds until they start to crisp. Now crack the egg onto the frying herbs. The whites should make a big fuss and immediately start to turn opaque. Some of the herbs will probably swim away from the egg; no big deal, just use a spoon to plop them atop the egg white. Fry the eggs—using a spoon baste them with olive oil—until the whites are firm and the yolks remain gooey. (If you want over-easy or over-medium, use a spatula to flip.) Sprinkle with flaky salt and serve ASAP.