Smoky Olive Oil Fried Eggs Recipes

BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG

Steps:

• Put a pizza stone on or near the bottom of the oven and preheat to 475 degrees F. Sprinkle some cornmeal on a pizza peel.
• Dust your work surface with a little bit of flour. Working with 2 balls of dough at a time (whatever will fit on your pizza stone), roll out each ball of dough to about 1/8 inch thick and transfer to the peel. Drizzle the top with a few teaspoons olive oil, scatter some of the provolone evenly over the top and season with some salt, pepper and chile flakes. Using the peel, transfer the pizzas to the stone and cook until golden brown and just cooked through, about 10 minutes.
• While the pizzas cook, fry the eggs: Heat about 1 tablespoon of the olive oil in a small nonstick skillet over medium-high heat. Slip in 2 of the eggs and fry until the edges are brown and crisp, the whites are set and the yolks still runny, about 3 minutes.
• Remove the pizzas from the oven and spread an even layer of Zucchini Pesto on top, dollop with some ricotta, top with an egg and garnish with some parsley leaves. Repeat with the remaining dough and toppings. Cook the remaining eggs, adding an additional tablespoon of oil to the skillet if needed. Serve hot.
• Combine the zucchini, basil, Parmesan, almonds, garlic and onion in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Season with the lemon zest and some salt and pepper and pulse a few times.

OLIVE OIL-FRIED EGGS

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-BASTED FRIED EGGS

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.

SMOKY OLIVE-OIL FRIED EGGS

Steps:

• Preheat broiler.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with red-pepper flakes and 2 tablespoons oil in a small bowl.
• Break eggs into a bowl. Heat remaining 2 tablespoons oil in a flameproof 12-inch heavy skillet over medium-high heat until it shimmers. Pour in eggs and cook, undisturbed, until whites begin to set, then cook, lifting up edge of cooked whites with a spatula to let as much raw egg white as possible flow underneath, 2 minutes (top and yolks will still be very loose). Remove skillet from heat and sprinkle cheese over eggs.
• Broil 4 to 6 inches from heat until cheese is melted and bubbling and yolks are barely set, 2 to 4 minutes. Serve drizzled with garlic oil.

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 EGG

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.

CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY

Steps:

• Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
• Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
• Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
• Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
• Enjoy!