Eggs have to be done just right for Leo to eat them. He’s perfectly happy with scrambled eggs or egg ribbons, where the yolk is incorporated in with the whites. Forget about a dry, crumbly hard-boiled egg yolk. I was surprised when he asked for, and then devoured sunny side up eggs, but I’m happy to oblige.
Recipe from Jamie Oliver.
- 1 Tbs. olive oil
- 4 large free-range eggs
- 1/16 tsp. sea salt
- freshly ground black pepper, to taste
Heat a large nonstick frying pan on a medium to low heat, and then add enough olive oil (about 1 Tbs.) to lightly coat the bottom of the pan.
Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s too hot – turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
Remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.