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Author Notes: San Francisco is my all time favorite city to visit each year. Though I can't possibly visit all of the restaurants on my list within the two weeks I am there, I look out for recipes from the San Francisco Chronicle and other sources when I am at home on Maui. This fantastic recipe comes from the San Francisco Chronicle and is a favorite brunch item at Foreign Cinema restaurant. It has become one of my favorite ways to prepare eggs. —Kiyo
- 2 tablespoons extra virgin olive oil
- 2 large eggs
- kosher salt and freshly ground black pepper
- 2 slices toasted hearty bread
- 1 1/2 tablespoons balsamic vinegar
- 2 handfuls arugula
- 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.