Olive Oil-Fried Eggs

Name: Olive Oil-Fried Eggs
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: Extra-virgin olive oil; 2 large eggs; Kosher salt and freshly ground pepper

Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, September 2018

5 mins 5 mins 1

Total Time Prep Servings

Ingredients

Extra-virgin olive oil
2 large eggs
Kosher salt and freshly ground pepper

Directions

1. 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.

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Reviews

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MS11141174

19 OCT, 2018

Uh, you should never "crack eggs into the skillet" like this suggests - much better to crack them into a bowl; which should be suggested here as in other "Martha Cooks Eggs" recipes. 1) easier to remove any shell that might get in and 2) the eggs will cook evenly - at the same time. When frying eggs this can make a real difference; if the eggs are cooked together they are likely to be done at the same time.
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MS12006753

19 OCT, 2018

I made this exactly as directed- TASTY !! The edges just a bit crispy--yolk perfect and the taste of the good olive oil I used was excellent. Made this just for me with a piece of rye toast on the side. Will make again for me and for others ! Thanks so much.
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