Crispy Lemon-Fried Eggs

4 T. extra-virgin olive oil

1 lemon, cut into thin slices, seeded

4 eggs

Kosher salt

Freshly ground black pepper for garnish

 

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices. Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering. Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil. Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg and cook until the other side is done, about 1 minute). Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.