Crispy olive oil fried eggs, basted

Wipe out the pan and start dry. Add a couple of tablespoons of olive oil and heat until it smells and turns loose and shimmery.

Crack the eggs into a bowl. Tilt the pan away so the oil pools, and gently pour the eggs in, tilting away so hot oil does not splash back.

Use a spoon to keep the shape and splash hot oil over the tops to set them; once the edges are set, baste with the hot fat. Left unbasted, the tops cook slower and the contrast between crispy bottom and tender top is greater.

Finish with a little salt, chives and pepper. The bottoms are puffy and crispy, the yolks still liquid.