I’m a breakfast person. Maybe it’s because I’m both a morning and nocturnal person, plus it gives me motivation to get out of bed when I’m tangled up in dreams and sheets. And for the past year or so I’ve begun my day and alternated between the exact same two things~every morning. Two soft fried eggs + whole wheat toast + butter + jam or oatmeal + bee pollen + fruit + nuts. They’re both the perfect breakfast to sate my hunger and keep me from consuming copious amounts of pastries.
Being that a perfect fried egg is quite subjective, I would be remiss to mention that crispy white edges and a runny yolk is perfection to my eyes and tummy.
Heat a non-stick or cast iron pan to high, high heat. Pour in a generous amount of olive oil, small amount of butter, and heat until it shimmers. Crack in two eggs, turn the heat down, hold the handle of pan, slightly tilt, then spoon the hot fat over the egg white until it’s just set. This method allows for better control than what’s afforded by more typical methods of frying. The entire egg forms a protective crust that is clean and distinctive in flavor due to caramelization of the proteins and sugars. Season to taste with sea salt and coarse black pepper.