• 1 tablespoon butter
• 6 eggs
• 3 pitted black olives, halved
• 6 green peas
• Ketchup or hot pepper sauce (or both)

In a large skillet, melt the butter over medium-low heat. Crack two eggs into the pan, one on each side of the skillet, and cook until the whites are set and the yolks are still soft, about 5 minutes. Arrange side by side on a plate and reserve. Repeat with the remaining four eggs.

Place an olive half, cut side up, on top of each yolk and place a pea on top of each olive. Using the ketchup in a squeeze bottle, draw “bloodshot veins” on each eye.

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