What a glorious breakfast!
So beautiful I had to share. You don’t really need a recipe for this, but here are a couple of tips.
- Use a cast iron pan that is just big enough to hold the eggs. A six-incher should do the trick.
- Heat the pan until it’s pretty darn hot, then add olive oil and crack eggs. They should sizzle immediately.
- After the eggs have set, take a spoonful of water, splash it into the pan and cover the pan. The steam will cook the tops of the eggs and you won’t have to flip them (unless you want to).