Olive Oil-Basted Fried Eggs
Olive oil-basted fried eggs need only one egg and a quarter cup of good oil. Spooning hot oil over the yolk cooks the top, so there is no flipping and no lid, and the whites come out lacy and crisp at the edges. The leftover oil is not wasted: pour it over a block of feta to soften it, then mop up the rest with warm bread.
Instructions
Pour the olive oil into a frying pan and heat it over low to medium heat. Keep the heat gentle, because oil that gets too hot will break down and turn bitter.
Crack the egg into the pan and let it fry in the pooled oil. Tilt the pan slightly and spoon the hot oil over the yolk again and again so the top sets without turning the egg over.
If the egg starts to bubble, lower the heat. It is ready when the white is fully set and the yolk has a thin, glossy film over it.
Lift the egg out onto a plate and season with salt and pepper to taste. If you like, set a chunk of feta beside the egg and pour the leftover hot oil over it to soften it, then soak up the extra oil with warm bread.
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