It’s October, and the time for great weekday fall dinners is upon us. And what better to add a little protein to a butternut squash tartine or spaghetti with spicy red sauce? That’s right, an olive oil fried egg.
In this week’s prep school, as a counterpart to Cara’s slow scrambled eggs, I’m showing you how to whip up the ultimate fried egg, the way my mother has always done it: with lots of olive oil.
I’ve described the process and the deliciousness in the book. But if you’re not sold, tune in and see how it’s really done.
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From our kitchen, getting prepped, to yours,
Phoebe, THE QUARTER-LIFE COOK