Alice Waters' Olive Oil Fried Eggs With A Crown Of Herbs

1. 1

   Chop the greens and herbs with a sharp knife until they're fragrant little flecks (you want at least 1/4 cup). Set them aside.

2. 2

   Crack all the eggs into a bowl, being careful not to break the yolks.

3. 3

   Pour out enough olive oil to coat the bottom of a 9-inch cast-iron skillet (a nonstick pan will work here too). You want a good layer of oil (about 1/4 cup). Turn up the heat to medium and when the oil starts to feel hot, pour in the eggs. Sprinkle on salt and pepper and then crown all the eggs with the herbs.

4. 4

   While the eggs are cooking, toast the bread in a toaster, in a toaster oven, or under the broiler. When it's good and toasty, rub each piece with garlic.

5. 5

   When the eggs are just starting to firm up on top but the yolks are still soft, after 1 to 2 minutes, turn off the heat and cover the pan. The residual heat will finish cooking the whites on top.

6. 6

   To serve, top each piece of garlic-rubbed bread with an egg and some of the oil from the pan. Don't eat it with a fork and knife; use your hands! Just don't get yolk on your shirt.

* Per serving · 4 servings · Values may vary.

No additional tips available.