Farm fresh eggs, extra-virgin olive oil and a skillet…that’s all you need…and salt and pepper of course. Sizzling goodness! Crispy edges and a warm gooey yolk, a perfect breakfast, a great lunch, or an easy dinner. I love the combination of the peppery taste of arugula, with a simple dressing of olive oil and a splash of fresh lemon juice. A perfect place for my fried egg.
Extra virgin olive oil packs a flavor punch and has a higher smoke point then butter, so it doesn’t burn as fast. There are many health benefits as well, with olive oil providing healthy fat and preventing disease. You don’t have to give up butter, just give olive oil a try.
- 1/2 cup extra-virgin olive oil
- 4 eggs
- Sea salt or kosher salt
- Freshly ground black pepper
- A bunch of arugula leaves, washed and stemmed
- 1 tablespoon of olive oil (for the dressing)
- Juice of half a lemon
Heat a 1/2 cup of extra-virgin olive oil in a skillet over medium-high heat until shimmering. When the oil is very hot, crack your eggs into the pan and season with salt and black pepper. The whites will be bubbling and the oil will be crackling. Cook the eggs for two minutes until the whites are crispy and golden brown around the edges. If you want your yolks more firm, then add another 30-60 seconds of cooking time. Remove the eggs with a spatula and put over anything your heart desires, such as a lightly toasted english muffin, buttered toast, a bowl of pasta, a burger or just some simple greens.