Olive Oil Fried Eggs
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.
Servings: 2
Cost: $8
Ingredients
Sautéed Kale
- Olive oil
- 1 bunch 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
For Serving:
- 1 dollop of harissa for garnish on the side
- Toast for serving
Instructions
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.
To Serve:
- Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates.
Notes
Tips and Tricks:
- Too oily? I like to transfer the eggs to a paper towel for a second just to get rid of the excess oil. Then I immediately place them on top of the kale.
- Ideas to serve olive oil fried eggs - toast, hash browns, bacon, turkey bacon or in a breakfast sandwich, like this bagel sandwich.
Nutrition
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
