Toasting bread: Heat pan with few drops oil. Place bread and use spatula to flatten and brown one side. Flip and lightly toast only the other side (bec you'll be putting it back later). Set aside.
In the same pan, in med-hi heat, place remaining oil. When very hot, crack in your egg. Watch out for oil splatters. Season with salt, pepper, or your choice of seasoning (chicken salt, garlic salt, herbs, spices, etc)
You'll see edges turn crisp and brownish while the white and yolk are still nice and soft. Lift with a spatula and place your bread with lightly toasted side faced down. Place egg on top. The pan should be smoking a little now, quickly cover the pan with a lid to capture the steam. Count a few seconds or to desired wellness of yolk then turn off heat and serve.
That's how you make crispy edges without making the whites rubbery and with photo worthy #eggporn Enjoy!
