2 tablespoons good-quality extra virgin olive oil
1 ½ tablespoons aged balsamic vinegar
Spicy lettuce (red mustard greens, watercress, or arugula), for
In a nonstick or seasoned egg pan, heat the olive oil over medium
heat. When the oil is hot but not quite at the smoking point, crack
open the eggs into the pan and cook for about 25 seconds, keeping
the heat medium. As they puff up, baste the top of the yolks with
the hot oil to help them cook.
After the eggs set, slide them onto a warm plate. Pour off any
excess oil. Add the balsamic vinegar to the pan and let it sizzle
and reduce slightly for a moment or two. Drizzle the vinegar over
the eggs and drop a small handful of spicy garden lettuce on top.
Serve with toasted bread.