OLIVE OIL FRIED EGGS WITH SPANISH PANTRY SAUCE
Steps:
- For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary.
- For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.
- Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.
- Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.
OLIVE OIL-FRIED EGGS
Start your day off right by frying eggs in a shallow pool of olive oil -- tilt the pan and spoon the hot oil over the tops to give the whites crispy edges and a souffled texture. Enjoy with toast or in our Breakfast Bowl with Yogurt and Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Pour 1/8 inch of oil into a small skillet. Heat over medium-high until shimmering, about 1 minute. Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.
OLIVE OIL-FRIED EGG
This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.
Provided by Ali Slagle
Categories breakfast, brunch, main course
Time 10m
Yield 4 eggs
Number Of Ingredients 3
Steps:
- In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
- Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.
- Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.
CHILE-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Provided by Alison Roman
Categories Egg Breakfast Quick & Easy Buffet Avocado Healthy Bon Appétit Brunch
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toss sprouts with lime juice in a small bowl; season with salt and pepper.
- Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat. Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).
- Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.
OLIVE OIL-BASTED FRIED EGGS
A big soup spoon is the way to go for oil basting.
Provided by Chris Morocco
Categories Bon Appétit Egg Breakfast Fry
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel-lined plate to blot oil; season with salt and pepper.
MEDITERRANEAN FRIED EGGS
Just a hodgepodge of Mediterranean flavors I threw together one morning, and it turned out delicious!!! This recipe is for one--a hearty breakfast. I recommend serving with a crisp, multigrain toast for scooping up the yolks.
Provided by Buckeye Karen
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like.
- When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium.
- Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.)
- Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks.
- Add salt and pepper now, if desired.
- Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam.
- Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom).
- Remove from heat and garnish generously with cubed avocado over the top of the whole dish.
- Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).
Nutrition Facts : Calories 499.9, Fat 44, SaturatedFat 11.2, Cholesterol 448.2, Sodium 536.3, Carbohydrate 9.3, Fiber 1, Sugar 3.7, Protein 17.6
EGGS WITH CHEESE AND OLIVE OIL
Even though it may sound strange, a drizzle of extra virgin olive oil adds an exquisite new dimension (and amazing flavor) to fried eggs.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. When hot, add 4 teaspoons of oil to pan and swirl to coat.
- Place eggs in carefully and cook until the white has become solid, about 1 to 2 minutes.
- Sprinkle the eggs with salt, pepper, and about a tablespoon of cheese for each egg.
- Swirl the remaining olive oil on the top of the cheese.
- Carefully turn eggs and cook until yolk is of desired doneness, about 1 minute.
- Serve immediately. (Makes 4 servings).
Nutrition Facts : Calories 170.1, Fat 14.6, SaturatedFat 3.7, Cholesterol 217, Sodium 165.7, Carbohydrate 0.6, Sugar 0.4, Protein 8.7
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a medium pan or pot, set over medium heat, add few teaspoons of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.
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