The Spanish Fried Egg

For the Spanish, an ideal fried egg is one that has been fried in lots of very hot olive oil and has a lightly crisped, puffed-up white and a juicy, runny yolk that bursts in a bright-orange explosion when you puncture it with a fork. Cooked this way, the egg is deliciously different from the American diner-style sunny-side-up, particularly if you use fine olive oil and very fresh organic eggs. The recipe here is for one egg, but you can fry as may as you can fit in your skillet. With toast