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Prep time
5 minutes
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Cook time
5 minutes
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Makes
1 fried egg
Author Notes
I learned this nifty trick from the Olive Oil–Fried Eggs in Dinner: Changing the Game by Melissa Clark. You fry herbs in olive oil, then crack an egg on top so the two become intertwined, like sweethearts holding hands. In the original recipe, Clark uses sage. But the world is your herb garden. Play around and see what happens. Try snipped chives, torn mint or dill, or leaves of sage, oregano, or thyme leaves, even diced scallions. —Emma Laperruque
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Ingredients
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2 tablespoons
olive oil, for pan-frying
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1
large egg
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1 tablespoon
fresh herbs (see note above)
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1 pinch
flaky salt
Directions
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Heat a small skillet (not nonstick) over high heat. Add the oil. When it's hot and shimmery, add the herbs—they should sizzle. Lower the heat to medium-high (we don’t want the herbs to burn) and let them fry for a few seconds until they start to crisp. Now crack the egg onto the frying herbs. The whites should make a big fuss and immediately start to turn opaque. Some of the herbs will probably swim away from the egg; no big deal, just use a spoon to plop them atop the egg white. Fry the eggs—using a spoon baste them with olive oil—until the whites are firm and the yolks remain gooey. (If you want over-easy or over-medium, use a spatula to flip.) Sprinkle with flaky salt and serve ASAP.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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