- 2 tablespoons fruity olive oil, preferably Spanish (any nonpeppery olive oil will do)
- 2 large eggs
- 2 slices crusty country bread
- Sea salt
- Freshly ground black pepper
In a medium skillet heat 1 tablespoon of the olive oil over medium-high heat.
Crack the eggs into the skillet. They will bubble around the edges, making them crisp. Break the yolks with a wooden spoon, and spread them over the whites a little and cook until set, 3 or 4 minutes.
Meanwhile, toast the bread, and brush with the remaining tablespoon of olive oil.
Place one egg on each slice of bread, and sprinkle with salt and pepper. Serve hot.