3 tablespoons of Wagco Mushroom and Sage Olive Oil
2 large eggs
Kosher salt, freshly ground pepper
Heat oil in a medium nonstick skillet over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.
*Recipe may not look exactly like the picture, picture is just used as a reference.*