pepper and then crown all the eggs with the herbs.
While the eggs are cooking, toast the bread in a toaster, in a
toaster oven, or under the broiler. When it’s good and toasty, rub
each piece with the garlic.
When the eggs are just starting to firm up on top but the yolks
are still soft, after 1 to 2 minutes, turn off the heat and cover the
pan. The residual heat will finish cooking the whites on top.
To serve, top each piece of garlic-rubbed bread with an egg and
some of the oil from the pan. Don’t eat it with a knife and fork;
use your hands! Just don’t get yolk on your shirt.
* This is certainly in the spirit of Alice Waters, who told me that
she eats salad three times a day, basically at every meal. (“You
must have wonderful digestion,” I remarked.)* Waters uses a combination of fennel fronds, arugula, chives, and
chervil. I use parsley, thyme, and sage.* When Waters makes this, she uses at least ¼ cup, possibly even
½ cup of fresh herbs.