This recipe has turned into my go-to recipe when I am post a 70 hour work week and too tired to muster the energy to cook anything that takes more than 20 minutes to prepare and/or requires a trip to the grocery store. This recipe comes from Alice Waters, owner and founder of Chez Pannise, in Berkeley, California. I came across it in Adam Robert’s book, Secrets of the Best Chefs, which is an amazing compilation of tips and recipes from the best chefs around the world. Adam Roberts is one of my favorite food bloggers. He has such a great sense of humor! See his blog here. And then make some eggs. I bet you have all the items in your pantry/fridge already!
Olive Oil-Fried Eggs with a Crown of Herbs
By Alice Waters, From Secrets of the Best Chefs
1/4 cup of any combination of herbs and green (whatever you have on hand works, such as parsley, basil, sage, cilantro)
6 large eggs
Salt and freshly ground pepper
Your favorite bread, sliced
1 clove garlic, peeled
1. Chop the greens and herbs with a sharp knife until they’re fragrant little flecks. Set aside.
2. Crack all the eggs into a bowl. Don’t break the yolks!
3. Heat 1/4 cup of olive oil in a 9-inch cast iron skillet over medium heat.
4.Pour in the eggs. Sprinkle on salt, pepper, and then herbs.
5. Toast your bread and then rub each slice with garlic.
6. When the eggs are just starting to firm up on top but the yolks are still soft, after 1-2 minutes, turn off the heat and cover the pan. The residual heat will finish cooking the whites on top.
7. To serve, top each piece of bread with an egg and some of olive oil from the pan.