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Olive Oil Fried Eggs
Nb persons: 3
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Source: Alice Waters from Serious Eats
Ingredients: a combination of herbs and greens, whatever you have on hand; 6 large organic eggs, preferably from the farmer's market; olive oil; kosher salt & freshly ground pepper; good-quality sourdough or whole wheat bread, sliced; 1 garlic clove, peeled.
Chop the greens & herbs w/ a sharp knife until they're fragrant little flecks (you want at least 1/4 c). Set them aside.
Crack all the eggs into a bowl, being careful not to break the yolks.
Pour out enough olive oil to coat the bottom of a 9-inch cast-iron skillet (a nonstick pan works well here, too). You want a good layer of oil (abt 1/4 c). Turn up the heat to med & when the oil starts to feel hot, pour on the eggs. Sprinkle on salt & pepper & then crown all the eggs with the herbs & greens.
While the eggs are cooking, toast the bread in a toaster, toaster oven, or under the broiler. When it's toasted, rub each piece w/ garlic.
When the eggs are just starting to firm up on too but the yolks are still soft, after 1-2 mins, turn off the heat & cover the pan. The residual heat will finish cooking the whites on top.
To serve, top each piece of garlic-rubbed bread w/ an egg and some of the oil from the pan. Don't eat w/ a fork and knife; use your hands!
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