1. Cut your garlic in half and rub the cut edge of garlic all around the center of the serving plate. It will make a difference to the flavour but no garlic breath.

2. Heat your pan first, then add oil. Stick the end of a wooden spoon in. If it fizzles it is hot enough. Put your two eggs in close together. If the oil spits too much turn it down a little.

3. cut your red onion thinly and add chives, parsley (keep a little parsley aside) then balsamic vinegar. Mix a bit. Put this sallad onto the middle of the plate and make a hollow for the eggs to nestle in.

4. Spoon hot oil over the top of the eggs to cook their sunny side just a little. Serve your eggs on top of the onion sallad and then drizzel any left over balsamic vinegar over the eggs and the rest of the parsley.

Serve!