2 to 3 eggs
Extra-virgin olive oil, for the pan
Sea salt and freshly ground black pepper


1.Crack each egg into a ramekin or small bowl.
2.Brush a nonstick skillet with olive oil and heat over low heat. Pour in the eggs, cover with a clear glass lid, and continue to cook over low heat for about 2 minutes, or until the whites are set.
3.Season with salt and pepper and serve hot.

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