Balsamic Fried Eggs AKA Best Breakfast Ever

This recipe is from the kitchen of Foreign Cinema (where I know happily chop, peel, and prep my way through the day). I couldn't wait for the weekend brunch to try these eggs out and am glad that I didn't! They are amazing and so, so easy to make! But if you try them at home beware of heating the balsamic vinegar, keep your nose far, far from the smoke, it feels like little sour needle piercing your nostrils and wont leave for a while. 

Balsamic Fried Eggs
Serves 2

2 tablespoons good-quality extra virgin olive oil
2 eggs
1 1/2 tablespoons aged balsamic vinegar
Spicy lettuce (red mustard greens, watercress, or arugula), for garnish

1.) In a nonstick or seasoned egg pan, heat the olive oil over medium heat.

2.) When the oil is hot but not quite at the smoking point, crack open the eggs
into the pan and cook for about 25 seconds, keeping the heat medium.

3.) As they puff up, baste the top of the yolks with the hot oil to help them
cook.

4.) After the eggs set, slide them onto a warm plate. Pour off any excess oil.

5.) Add the balsamic vinegar to the pan, and let it sizzle and reduce slightly
for a moment or two.

6.) Drizzle the vinegar over the eggs and drop a small handful of spicy garden
lettuce on top. Serve with toasted bread and sauteed porcini mushrooms.