Olive Oil Fried Eggs With Spanish Pantry Sauce Recipes
OLIVE OIL FRIED EGGS WITH MOZZARELLA AND HARISSA
Provided by Nancy Silverton
Categories Cheese Egg Pepper Breakfast Brunch Broil Quick & Easy Mozzarella Hot Pepper Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
- Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
- Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.
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.
SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE
Steps:
- In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.
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