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Olive Oil Fried Eggs

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Olive Oil Fried Eggs feature tender whites with crisp, golden edges and rich yolks, all cooked in flavorful extra virgin olive oil. Ready in minutes, they make an easy breakfast for serving with toast, vegetables, rice, or grain bowls.

Ingredients

  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, optional
  • Fresh herbs, optional

Instructions

  1. Heat a small skillet over medium heat and add enough extra virgin olive oil to generously coat the bottom of the pan.
  2. When the oil is hot and shimmering, carefully crack the eggs into the skillet, leaving a little space between them.
  3. Cook the eggs undisturbed as the whites begin to set and the edges become bubbly, golden, and crisp.
  4. For evenly cooked whites, carefully tilt the skillet and spoon some of the hot olive oil over the whites. Avoid spooning too much oil directly over the yolks if you want them to remain runny.
  5. Continue cooking until the whites are completely set and the yolks reach your preferred consistency, about 3–5 minutes total.
  6. Remove the eggs from the skillet and immediately season with salt and freshly ground black pepper.
  7. Add red pepper flakes or fresh herbs if desired and serve immediately while the edges are crisp.

Notes

  • Use good-quality extra virgin olive oil because its flavor contributes directly to the finished eggs.
  • For crispy edges, generously coat the skillet with olive oil and make sure the oil is hot before adding the eggs.
  • For runny yolks, concentrate any spooned hot oil around the whites rather than directly over the yolks.
  • For spicy eggs, add red pepper flakes to the hot oil or finish with chili crisp or hot sauce.
  • For a Mediterranean variation, finish with feta, parsley, oregano, tomatoes, and black pepper.
  • For garlic flavor, briefly fry thinly sliced garlic in the olive oil before adding the eggs, taking care not to burn it.
  • Serve over toast, avocado, rice, roasted potatoes, sautéed greens, salads, or grain bowls.
  • Fried eggs are best served immediately for the crispiest edges and best yolk texture.
  • If storing leftovers, refrigerate fully cooked eggs promptly in an airtight container and use within 3–4 days.

Nutrition

Find it online: https://thefamilycooking.com/olive-oil-fried-eggs/