Best Smoky Olive Oil Fried Eggs Recipes
BREAKFAST PIZZA WITH ZUCCHINI PESTO, PROVOLONE, SMOKED RICOTTA AND OLIVE OIL FRIED EGG
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.
OLIVE OIL-FRIED EGGS
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 3
Steps:
- 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.
OLIVE OIL-FRIED EGG
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
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.
OLIVE OIL FRIED EGGS WITH SPANISH PANTRY SAUCE
Steps:
- For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary.
- For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.
- Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.
- Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.
SMOKY OLIVE-OIL FRIED EGGS
This style of frying eggs results in crisp, crackly whites and beautiful, barely set yolks. The spicy garlic oil and smoked mozzarella make this dish an unusual but delicious brunch or light dinner.
Provided by Melissa Roberts
Time 15m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Mince and mash garlic to a paste with a pinch of salt, then stir together with red-pepper flakes and 2 tablespoons oil in a small bowl.
- Break eggs into a bowl. Heat remaining 2 tablespoons oil in a flameproof 12-inch heavy skillet over medium-high heat until it shimmers. Pour in eggs and cook, undisturbed, until whites begin to set, then cook, lifting up edge of cooked whites with a spatula to let as much raw egg white as possible flow underneath, 2 minutes (top and yolks will still be very loose). Remove skillet from heat and sprinkle cheese over eggs.
- Broil 4 to 6 inches from heat until cheese is melted and bubbling and yolks are barely set, 2 to 4 minutes. Serve drizzled with garlic oil.
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