Greek Fried Eggs

Yield: 1 serving.
“This is the only recipe for fried eggs that you will ever need. The trick is to spoon hot oil from the pan over the yolk until the top turns white. This makes for a perfectly cooked egg — the yellow is still runny, but the edges of the white are crispy and browned. Armed with this technique, you can channel your inner Greek mama, frying up eggs for a quick and easy dinner.”

2 eggs
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Coat your frying pan (nonstick is best) with a good amount of olive oil — enough so that when you tilt your pan, you can easily dip your spoon to collect the oil. Heat the oil over medium-high heat for a minute and crack the eggs into the pan.
2. Allow the eggs to cook for a bit, until the whites are almost done and the edges are getting a little browned. Then tilt the pan and start spooning the hot oil over the yolks until just cooked on the top. Sprinkle with salt and freshly ground black pepper and serve.