These Olive Oil Fried Eggs are the perfect crispy breakfast. I prefer to fry my eggs in olive oil and making them ultra crispy and flavorful. The sautéed kale is the delicious and lemony.
This post is proof that breakfast doesn’t have to be complicated. It doesn’t have to involve pancake batter or a waffle iron or a whole lot of time. This is something I’ve been eating over and over since the beginning of the year and I am INTO IT.
One of my favorite breakfasts in Los Angeles is at Jon and Vinny’s. First off, their pancakes are a dream. BUT, I never really order the pancakes, instead I always go with the olive oil fried eggs with braised kale. It’s one of those breakfasts that makes you feel good after you eat; I have energy and am so happy.
I figured I’d do a version of Jon and Vinny’s dish at home (since the restaurant is kinda far from me). Instead of braised—because I’m always short on time—it’s sautéed kale with tons of garlic, salt, crushed red pepper and a squeeze of lemon.
Is it Bad to Fry Eggs in Olive Oil?
The smoke point of olive oil is 380 to 410 F. That means you shouldn’t heat the olive oil above 410F or else it’ll lose a lot of of its healthy properties.
With pan frying eggs in a pan, the oil will most likely not heat up past 350F so you should be good to go!
How to Make Olive Oil Fried Eggs?
- Add two to three tablespoons of olive oil to a non-stick skillet.
- I like to crack eggs into a medium bowl.
- And then when the oil is hot, add the eggs to the hot oil.
- Cook for about 1 to 2 minutes until the whites turn solid.
- Using a spoon, tilt the pan, and spoon olive oil and over the egg whites. This will cook them a bit further.
- Depending on how you like your eggs, cook them a bit more if you want more firm whites and yolk. I like them over easy so I pull them at this point.
- Sprinkle the eggs with a few pinches of salt.
I usually transfer it to a paper towel for a second or two just to get some of the excess oil off and then…on top of the kale they go!
I like to serve olive oil-fried eggs with some toasted bread on the side. Their dish is served with a dollop of nduja so in place of that, I added a small dollop of harissa.
It’s actually a super simple breakfast but it’s my favorite.
I hope you give a go!
How to Fry Eggs in Olive Oil! This recipe for Olive Oil Fried Eggs is one of my favorite healthy breakfasts. It's quick and easy and one of my favorite things to eat.
- Olive oil
- 1 large bunch of kale, leaves removed from stems and chopped
- 1 garlic clove, peeled and diced
- 2 green onions, trimmed and sliced
- 1/4 teaspoon crushed red pepper
- Juice from 1/4 lemon
Olive Oil-Fried Eggs:
- 2-3 tablespoons olive oil
- 2 large eggs
- 1 dollop of harissa, for garnish on the side
- Toast, for serving
To Make the Kale:
- In a medium pan or pot, set over medium heat, add few teaspoons of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.
To Make the Olive Oil-Fried Eggs
- In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.
- Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates.
Calories: 131kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
If you make these Olive Oil Fried Eggs, let me know on Instagram!
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