This morning my boyfriend experimented with a new egg technique, and it worked out amazingly well. If you want to exert zero effort striking the balance between an egg that is cooked but with a yolk that is runny, you need to try this:
1) place slices of bread in hot pan
2) crack an egg over each slice, so that one yolk lands on each slice of bread
3) turn to low heat, cover, wait 10 minutes
The end result is a perfectly runny, slightly over-easy egg served on toast that has absorbed a bit of the egg flavor (from the white that seeped through). Having the bread underneath the egg lets enough heat through to cook the egg, but helps to avoid the dreaded over-cooking.
Perfect egg on Tuscan round
Warm Capresse salad: grape tomatoes, mozzarella, fresh basil, olive oil, balsamic vinegar, crispy home-made bacon bits