ROMAN EGGS

ROMAN EGGS image

Number Of Ingredients 6

extra-virgin olive oil
eggs
high quality Balsamic vinegar
Freshly ground black pepper
sea salt or Herbamare seasoning salt
French bread, toasted, spread with butter and garlic granules.

Steps:

For each serving: Heat small non-stick fry-pan over medium heat with 1 Tbs. olive oil until hot (can detect scent of oil). Crack 2 eggs into pan. Cook until whites are opaque. Shake pan to loosen eggs from bottom of pan. Put bread in toaster for garlic bread. Add 3-4 Tbs. Balsamic vinegar to eggs. Shlosh over eggs until white film forms over egg yolks, approx. 30 seconds. Slide eggs with liquid on to heated plate. Season with freshly ground pepper and Herbamare or salt to taste. Serve with garlic toast to sop up liquid.