Shatteringly Crispy Golden Egg Tartine for Leo Season: Runny Yolk, Lacy Edges, Zero Effort
A single fried egg on toast that looks like a fifteen-dollar brunch order and costs about ninety cents to make at home. The secret is lacy, shatteringly crisp edges and a runny yolk.
Equipment
- 8-inch non-stick skillet
- Small thin spatula
Ingredients
- 1 large egg
- 1 slice sourdough bread
- 2 tbsp extra-virgin olive oil
- to taste flaky salt
- 3-4 sprigs fresh tarragon
- to taste black pepper
Instructions
- Heat the olive oil in a cold 8-inch non-stick skillet over medium-high heat. Swirl to coat the bottom and let it heat for 2 minutes until shimmering and almost smoking.
- While the oil heats, toast the sourdough until deep golden brown. Rub with a cut clove of garlic if desired. Place on the serving plate.
- Crack the egg into a small bowl.
- Gently slide the egg into the hot oil. It should sizzle immediately and aggressively. Do not touch it for at least 90 seconds.
- Tilt the pan slightly and use a spoon to baste the hot oil over the top of the white (avoid the yolk). This cooks the top of the white while keeping the yolk liquid.
- Cook for about 2-3 minutes total, until the white is fully set and the edges are a deep amber. If edges darken too quickly, lower the heat next time.
- Carefully slide a thin spatula under the egg, supporting the whole egg. Transfer it onto the toasted sourdough. Immediately sprinkle with flaky salt, a crack of black pepper, and a few fresh tarragon leaves. Serve immediately.
Notes
Make sure the oil is hot enough (shimmering) for lacy edges. Use a generous 2 tbsp oil. Crack egg into a small bowl first to avoid shell. Serve immediately — lacy edges lose crunch after 4 minutes. For a dairy-free version, use vegan egg substitute. Store bread in freezer for quick prep.