Best Olive Oil Fried Egg Recipes

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OLIVE OIL-FRIED EGG



Olive Oil-Fried Egg image

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

3 tablespoons extra-virgin olive oil
4 eggs
Kosher salt and black pepper

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.

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



Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Cornmeal, for the peel
All-purpose flour, for rolling
Four 4-ounce rounds pizza dough (from a Naples-style pizzeria, if possible)
5 to 6 tablespoons olive oil
8 ounces coarsely grated provolone
Kosher salt and freshly ground black pepper
Calabrian chile flakes, to taste
4 large eggs
Zucchini Pesto, recipe follows
1 pound smoked ricotta
Chopped fresh parsley leaves, for garnish
9 ounces small zucchini, trimmed and cut into 1/2-inch pieces
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 cup lightly toasted slivered almonds
2 cloves garlic, coarsely chopped
1 green onion, chopped
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

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.

CHILE-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS



Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts image

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

1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
Crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
Hot sauce (for serving)
1 ounces feta
Avocado slices and lime wedges (for serving)

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.

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