The best thing about having our own chickens here in Umbria is collecting fresh eggs every day. Our eggs are full of flavor with dark golden yolks, and although I love to use them in a variety of dishes, one of my favorite ways to enjoy them is to simply fry them in our olive oil along with a few tasty black olives. You really do not need a recipe to create this simple dish, but if you’ve never thought of frying eggs this way, some instructions may help. As with most simple dishes, to get the best results you should try and use the best ingredients. Pick the freshest eggs you can find, some top quality extra virgin olive oil, flavorful black olives, and a little coarse sea salt. I like to serve these eggs with some toasted country bread so you can sop up the runny yolks which for me makes this a complete meal. I love these eggs so much that I also make them for myself for dinner when I’m alone, along with a nice mixed salad. I use a non-stick skillet and my pan is not that large so I usually do not fry more than 3 to four eggs at a times and I like to fry my eggs so the whites are set and are beginning to crisp along the edges, but I like my yolks to remain runny. The day I decided to take photos of these eggs for this post, we had our first double yolked egg! I find about two tablespoons of oil per egg is fine for me, but feel free to use more if you like.
Deborah Mele 2012
Eggs Fried In Olive Oil
Fresh eggs fried in olive oil along with tasty black olives are a great breakfast treat.
- 8 Large Eggs
- 12 Black Olives (I Recommend Gaeta or Kalamata)
- 16 Tablespoons Extra Virgin Olive Oil (2 Tablespoons per Egg)
- Coarse Sea Salt
- Sliced Toasted Country Bread
- In a heavy bottomed frying pan heat 8 tablespoons of the oil until very hot.
- Add half the olives, and carefully break 4 of the eggs and slide them into the pan.
- Cook the eggs over medium high heat, spooning the hot oil over the whites until the whites are set but the yolk is still runny, about 4 minutes.
- Remove the eggs, and place two to a plate along with some olives.
- Cook the remaining eggs in the same manner.
- Serve with a sprinkling of coarse salt on top, along with some sliced, toasted country bread.