- Olive oil to a depth of less than 1cm in the pan
- 6-8 sage leaves fresh or dry
- 2 eggs
- 2 pinches of dried hot chili flakes (optional)
- Sea salt and freshly ground black pepper
Heat the oil in a deep frying-pan until almost smoking hot.
Fry the sage leaves for a few seconds on each side to crisp. Remove and drain on kitchen paper.
Crack each egg into a glass and slip into the hot oil – this will prevent the hot oil splashing as you drop the eggs in.
Fry for a few seconds so the edge of the white starts to brown and crisp. When the white becomes opaque and the yolks are still runny, transfer to a plate lined with kitchen paper to drain away any excess oil.
Serve on toast with the sage leaves and chili flakes sprinkled on top.
Season well with salt and pepper.