Olive oil fried eggs with Lemon and Yogurt
This sounds like a strange combination but it actually works. It's from Julia Turshen's "Small Victories." You just take half a lemon and squeeze and whisk into 1/4 c yogurt and sprinkle on some salt and pepper. Then you spread it out on the plate.
Take a non stick or cast iron skillet and add 2 T olive oil and heat it up over medium high heat. Then crack in two eggs, sprinkle with salt and pepper and then sprinkle a little water on the side into the oil and put the lid on. It takes about two minutes to set the white. Then sprinkle on some fresh chopped herbs. (I used chives and parsley since that's about the only herbs left in my garden.) I just love the crispy fried eggs on top of the creamy, tangy yogurt.