- 1 tablespoon olive oil
- 4 large free-range eggs
- 1/16 teaspoon sea salt
- freshly ground black pepper , to taste
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.
Serve on some 7-grain bread.