In the meantime, pile some salad greens into a bowl.
If you’re feeling fancy, use a vegetable peeler to shred some carrots on top of the lettuce.
Once the skillet is screaming hot, add a big dollop of ghee.
Crack two eggs into a small bowl and pour them into the hot skillet.
The whites touching the skillet will blister and cook right away, but the raised whites near the yolk need a little extra help to cook through. Tilt the skillet away from you (so the ghee doesn’t splatter on you and your pretty clothes), and use an offset spoon to baste the whites with the hot ghee. Remember to use a towel or wear an oven mitt when you grab the handle of the skillet.
Once the whites on top are set, turn off the heat.
When you peek underneath, the eggs should be crispy and golden brown.