Use The Good China Eggs, Homage To Richard Olney

1. 1

   Heat your favorite skillet over medium-high heat with a generous splash of olive oil. Add the tomatoes, herb(s) of choice, and a dash of salt. Saute, stirring minimally, until tomatoes soften and even caramelize a bit. Scoop them out of the pan; don't pour them out because now you'll drop your slices of baguette into the pan and grill them in those lovely juices and olive oil. Sprinkle them with a bit of salt and brown nicely on both sides.

2. 2

   Turn the heat way down. Wait a minute or two. Add a bit more olive oil if need be. Now add your eggs. Season with some salt and pepper. With a wooden (Richard insists) spoon, move the eggs around gently and minimally. They are done when still soft and shiny. Now add your splash of cream. This will (a) stop them from (over)cooking, and (b) gild the lily. Pour onto a pretty plate.

3. 3

   Take a glass of whatever is open, sit in your favorite spot, and take a book along. I find that when I read while I eat, I eat much more slowly. Otherwise I tend to go at it like it's a job. Save a couple of bites of that wonderful bread to mop the plate when you're finished. Let the day's jangles go quiet.

* Per serving · 4 servings · Values may vary.

No additional tips available.