Fried Eggs With Fried Herbs

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   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.

* Per serving · 4 servings · Values may vary.

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