These olive oil fried eggs with a fresh herb and tomato salad are made with only a few ingredients and are legit a delightful dream of a real food breakfast! Or lunch, or dinner, if you’re the kind of person who could eat fried eggs for every meal #totallyme.
- about 2 cups mixed herbs & micro greens
- 1 or 2 green onions, thinly sliced
- about 1 cup sliced tomatoes
- 2–4 eggs (enough for 2 people)
- 1 healthy tablespoon of olive oil per fried egg(s)
- olive oil for salad
- sherry vinegar for salad
- flaky sea salt
- black pepper
- Divide herbs, greens, green onions and tomatoes between two plates. Season with a generous pinch of flaky sea salt, and a grind of two of black pepper. Drizzle with just a little bit of sherry vinegar (probably the equivalent of 1/2 teaspoon per salad), and a healthy drizzle of olive oil (maybe about 1 teaspoon of olive oil per salad). Set plates aside while you cook eggs.
- Heat 1 tablespoon of olive oil in a skillet over just barely above medium heat. You want the pan hot enough to give the egg that golden crust, but not so hot that the olive oil surpasses it’s smoke point, which is about 375 degrees F. Give the eggs plenty of room to crisp up, so don’t crowd the pan. If using a small skillet, cook them one at a time, adding a little more olive oil for each egg if needed. If you have a large skillet, you should be able to cook 2 eggs at once.
- When oil is hot, crack the egg(s) into the pan and take a step back! It will sputter and splatter a bit.
- Cover and cook for about 3 minutes, until edges are crispy and white is set but yolk is still runny, or until desired doneness.
- Towards the end of cooking time, check under lid every 20 seconds or so to make sure eggs don’t over cook.
- Season eggs with a generous sprinkle of flaky sea salt and a few grind of black pepper and plate with the salad.
- Serve immediately and enjoy!