Sunny side-up eggs

  • 1 tablespoon olive oil
  • 4 large free-range eggs
  • 1/16 teaspoon sea salt
  • freshly ground black pepper , to taste
Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.

When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.

Serving suggestions:
Serve on some 7-grain bread.