This is such an amazing way to cook an egg. The folks over at Chefsteps created a pretty handy egg calculator to get the yolk and white texture you want. Thin carrot slices were cut on a mandolin and sautéed with a little olive oil, salt, garlic and minced rosemary and topped with the egg. A few flakes of extra coarse sea salt provides a nice salty crunch and fresh cracked pepper adds a little heat.
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