I love to cook breakfast on the weekends, but almost always the
food that I make is brown (pancakes, waffles, French toast,
granola) or gray (oatmeal). That probably explains why this dish
—a simple dish of fried eggs topped with lots and lots of herbs—
was such a startling discovery when I served it one weekend
morning. Not only did the herbs emit a fragrant, woodsy smell, but
visually, the plate lit up with a beautiful bright green color. Serve
with a simple salad* on the side and, color-wise, the plate will be
as un-brown and un-gray as it gets.
A combination of herbs and greens*, whatever you have on
hand
6 large organic eggs, preferably from the farmer’s market
Olive oil
Kosher salt and freshly ground black pepper
Good-quality sourdough or whole wheat bread, sliced
1 clove garlic, peeled
Chop the greens and herbs with a sharp knife until they’re fragrant
little flecks (you want at least ¼ cup*). Set them aside.
Crack all the eggs into a bowl, being careful not to break the
yolks.
Pour out enough olive oil to coat the bottom of a 9-inch cast-
iron skillet (a nonstick pan will work here too). You want a good
layer of oil (about ¼ cup). Turn up the heat to medium and when
the oil starts to feel hot, pour in the eggs. Sprinkle on salt and