2 tablespoons good-quality extra virgin olive oil

2 eggs

1 ½ tablespoons aged balsamic vinegar

Spicy lettuce (red mustard greens, watercress, or arugula), for garnish

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.