Balsamic Fried Eggs - extra-virgin olive oil

Method

• Add olive oil to an 8 inch skillet over medium heat.
• When the oil is hot but not at the smoking point, crack open the eggs, one at a time, letting each egg set. Cook for about 25 seconds, keeping the heat at medium.
• As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the oil to help them cook. Cook to desired doneness.
• Place a piece of toast on each plate, top with an egg. Pour off and discard any excess oil and remove any oily residue from the pan.
• Put the pan back over medium heat. Add the balsamic vinegar and let it sizzle and reduce slightly for a moment or two. Drizzle over the eggs. Garnish with arugula and serve.