Sunday mornings are for a perfectly fried egg, with frizzled, crunchy edges and a cooked-through but runny yolk.
Get yourself some pastured eggs. If you can’t find them, go for organic, free-range eggs. Heat up some olive oil in a frying pan. (Do not use non-stick pans, for both health and culinary reasons!) You’ll want the olive oil to be about 1/5 of an inch high; in other words, a decent amount, but your pan shouldn’t be flooded with oil. With the oil hot, but not smoking, add your egg. Then, as soon as the bottom solidifies and the edges start to crisp, gently tilt the pan to pool the oil at one end, and spoon hot oil over the yolk. As soon as the film over the yolk becomes an opaque white (this part will take about 20 or 25 seconds), as seen here, your egg is done! Remove it pretty quickly, unless you prefer a solid yolk. Sprinkle some sea salt and freshly cracked pepper on top.
And then enjoy your morning!