Olive Oil Fried Eggs with a Fresh Herb and Tomato Salad

OLIVE OIL FRIED EGGS WITH A FRESH HERB AND TOMATO SALAD
1 tablespoon of Saffi Extra Virgin Olive Oil
½ teaspoon of Saffi Sherry Vinegar
2 cups mixed herbs and micro greens 
1-2 green onions, thinly sliced 
1 cup sliced tomatoes
2–4 eggs 
sea salt and pepper to taste

Instructions:
1. Divide herbs, greens, green onions and tomatoes between two plates. season with a generous pinch of flaky sea salt, and a grind of two of black pepper. drizzle with just a little bit of sherry vinegar and a healthy drizzle of olive oil.
2. Heat olive oil in a skillet over just barely above medium heat. if using a small skillet, cook them one at a time, adding a little more olive oil for each egg if needed. If you have a large skillet, you should be able to cook 2 eggs at once. cover and cook for about 3 minutes, until edges are crispy and white is set but yolk is still runny, or until desired doneness.

Recipe by @nyssa_kitchen