Balsamic Fried Eggs – a delicious recipe with extra virgin olive oil, eggs, kosher salt, bread, balsamic vinegar, arugula. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add olive oil to an 8 inch skillet over medium heat.
2
When the oil is hot but not at the smoking point, crack open the eggs, one at a time, letting each egg set. Cook for about 25 seconds, keeping the heat at medium.
3
As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the oil to help them cook. Cook to desired doneness.
4
Place a piece of toast on each plate, top with an egg. Pour off and discard any excess oil and remove any oily residue from the pan.
5
Put the pan back over medium heat. Add the balsamic vinegar and let it sizzle and reduce slightly for a moment or two. Drizzle over the eggs. Garnish with arugula and serve.
139
kcal
Calories
13
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 large eggs, kosher salt and freshly ground black pepper, 2 slices toasted hearty bread, and more.
Yes, Balsamic Fried Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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