Eldhús elgs

Ingredients

• 2 large eggs
• 1 teaspoon olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. Heat a medium non-stick or cast-iron skillet over medium heat for 3 minutes. Add 1 teaspoon olive oil, swirl to coat the pan, and heat until the oil is shimmering, 1 to 2 minutes. Meanwhile, crack 2 large eggs into 2 separate small ramekins.
2. Slowly pour 1 egg into one side of the skillet; repeat with the second egg on the opposite side. Cover with a lid or plate and immediately reduce the heat to low. Cook undisturbed until the whites are set and the yolks are still runny, 2 1/2 to 3 1/2 minutes.
3. Slide the eggs onto a plate (or use a turner if using a cast-iron skillet to help transfer). Season each egg with a generous pinch of kosher salt and a grind or two of freshly ground black pepper. Serve immediately.