4 large brown eggs (6 if you enjoy them as much as I do)
30g (1oz) butter
4tablespoons good wine vinegar
Rub a 15cm (6-inch) frying-pan with 4tablespoons of fine salt and wipe thoroughly to eliminate every grain.
Break 2 or 3 eggs, according to your appetite, into a bowl, taking care not to break the yolks. Heat the butter in the frying-pan, and when it turns golden, slip in the eggs very carefully. Cook, puncturing any air bubbles which form in the egg whites with a fork. Don’t worry if the eggs go crisp and golden round the edge. When they are cooked the way you like them, season with salt and freshly-ground pepper and slide on to a heated plate. Pour 2tablespoons of wine vinegar into the pan. Allow to reduce by half and pour over the eggs.
Wipe out the pan with a cloth or kitchen-paper and repeat the process with the remaining eggs.
A simple white or red wine, fresh-tasting and fruity