Essentially, you fry herbs in olive oil, then crack an egg on top so the two become intertwined. Let the edges get crispy (that's the best part) and voila you've got a very tasty egg. If you prefer your yolk less running, simply flip the egg over and let it cook for another 20-30 seconds. Feel free to try any herb! We did it with parsley, dill, and sage. Separately and then one egg with all three. Oregano, thyme, chives, and rosemary would work too!
Fried Eggs with Fried Herbs
2 tablespoons olive oil, for pan-frying
1 large egg
1 tablespoon fresh herbs (see note above)
1 pinch flaky salt
Heat a small skillet (not nonstick) over high heat. Add the oil. When it's hot and shimmery, add the herbs—they should sizzle. Lower the heat to medium-high (we don’t want the herbs to burn) and let them fry for a few seconds until they start to crisp.
Now crack the egg onto the frying herbs. The whites should make a big fuss and immediately start to turn opaque. Some of the herbs will probably swim away from the egg; no big deal, just use a spoon to plop them atop the egg white. Fry the eggs—using a spoon baste them with olive oil—until the whites are firm and the yolks remain gooey. (If you want over-easy or over-medium, use a spatula to flip.) Sprinkle with flaky salt and serve ASAP.