Spanish Eggs

 I made these for my husband's breakfast yesterday.  Thinly slice 4 cloves of garlic, pour about 4 T. of good Spanish olive oil in a pan and lightly brown the garlic.  As soon as the garlic shows some color, add 2 eggs to the pan and toss the toasted garlic on top of them so they stop cooking.  Sprinkle with salt and pepper and cook over med-high heat.  Toss some of the hot oil over the whites to finish cooking them.  When the eggs turn brown around the edges,slide them onto a plate and top them with parsley sauce. (parsley sauce:  mince 1 clove garlic with 5 T. minced parsley and 2 T. olive oil, add a little salt and pepper.) Serve with toast for dipping.