DAISY EGGS WITH POTATOES

INGREDIENTS FOR 3 DAISIES

• Eggs 5
• 2 round potatoes
• oil, salt and pepper to taste
PREPARATION
First, prepare the potatoes. After washing them, cut them, unpeeled, into thin, even slices. Using a round cookie cutter, cut the potato slices into equal-sized half-moons. Place them in a nonstick pan with a drizzle of oil, season with salt and pepper, and sauté for a few minutes. Remove them from the pan with tongs, being careful not to damage them. You'll need 5-6 slices for each Margherita.
Get three bowls.
Separate the egg whites from the yolks of three eggs and pour them into two separate bowls. Crack the other two eggs and pour them entirely into the third bowl. Season everything except the bowl containing the yolks with salt and pepper. Lightly beat the egg whites and whole eggs with a fork, just to combine them well (the eggs should be a uniform yellow color). Arrange 5 or 6 slices of potato crescents in a circle, one next to the other, to form a flower. Heat the pan and then turn off the heat. Pour a ladleful of egg white into the center and swirl the pan so that it covers the entire surface inside the potato circle, but without spilling it. Pour one or two ladlefuls of beaten whole egg onto the outer edge of the potatoes. Swirl the pan slightly so that it distributes evenly. Pour an egg yolk over the egg white and season with salt. (If necessary, make a small hole in the center of the egg white so it doesn't slide off.) Turn the heat back on, cover with the lid for 1 minute, and your margherita egg is ready. Plate and place in a warm oven. It will only take a couple of minutes to repeat the process to cook the other two margheritas and serve them hot!