Frying eggs in two directions

I only learnt how to fry eggs this year.

(The first time I typed that it came out as fly. That would be far more exciting.) 

But they make an excellent breakfast lunch or dinner food. And talking to a few people, I found out I wasn't the only one who got a bit baffled by eggs. So hopefully, this will be the first of a few simple ways to cook eggs.

Here's the basic method...

Two eggs.

One tablespoon of olive oil.

1. Heat up the oil in a pan. 

2. Crack the first egg. (Someone told me once that you gotta put a hole in the egg shell before you bin it. Otherwise witches will use them as boats. Of course, I'll leave you to make up your own mind, but those pesky witches can get anywhere.)

3. Tip the egg into the pan. When it has set a bit, repeat with egg number two.

4. Let the eggs cook for about two minutes. If the oil starts to spit, turn the heat down.

5. Occasionally spoon some of the oil over the tops of the eggs as they're cooking to help them set. 

6. When the yolks are still wobbly but the rest of the egg is solid, scoop them out of the pan with a slotted spatula-ey thing. 

7. Voila. Fried eggs.

Now to serve... Here's the simple way:

Salt, pepper and buttered toast.

And the fancy way:

Salt, pepper and buttered toast yet again, except this time, spread the toast with goat's cheese and sprinkle with fresh herbs - I used thyme but you can use whatever you fancy.