Alice Waters' Olive Oil Fried Eggs with a Crown of Herbs
Alice Waters has built her reputation on simply prepared, fresher-than-fresh produce-based California cuisine. When Adam Roberts visited her in Berkeley while writing his Secrets of the Best Chefs, she spoke of salads and cheese tacos; but it was her Olive Oil Fried Eggs with a Crown of Herbs that left the greatest impression.
She gently fries up to six eggs at a time in an ample pool of olive oil showered with upwards of half a cup of chopped herbs. The eggs turn a bit crisp on the bottom, but stay velvety on top. Crusty, garlic rubbed bread is all that's needed to accompany the simple dish.
Why I picked this recipe: Besides a simple salad, nothing screams Alice Waters more than simple olive oil fried eggs with a mountain of fresh herbs.
What worked: A generous pour of olive oil leaves eggs supple and rich, and the bracing herb mix enlivens what would otherwise be fairly basic method for cooking eggs.
What didn't: Nothing; this is a great recipe to stick in my egg arsenal.
Suggested tweaks: You can use any type of herbs you'd like here (I used a mix of fennel fronds, carrot tops, arugula, and chervil). A little crushed red pepper would add pleasant heat, if you're into that sort of thing.