Ingredients
1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper
DIRECTIONS:
Heat the oil in a medium nonstick skillet over low intensity until marginally sparkling, around 5 minutes. Break an egg into a little ramekin and gradually add it to the skillet; rehash with the other egg, adding it to the opposite side of the skillet. Cover with a tight top and cook, continuous, until the whites are totally set however the yolks are as yet runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
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