Olive Oil Poached Egg Recipe 445 Food

OLIVE OIL POACHED EGG RECIPE - (4.4/5)

Steps:

• 1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes). You want it hot, but not sizzling. 2. Crack the egg into a small dish then slide it into the oil. Cook until the egg white is firm, flicking the oil with a spoon or spatula to reach the yolk and other spots that are above the oil. 3. Remove the egg with a slotted spoon. Sprinkle with salt and serve with toast if desired. navywifecook.com

OLIVE OIL-FRIED EGG

Steps:

• In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
• Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.
• Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.

EGGS POACHED IN TOMATO-OLIVE SAUCE

Steps:

• Smash 3 of the cloves of garlic. Heat the oil in a large skillet over medium-high heat until hot. Add the onion, thyme and smashed garlic and cook until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes with their juice, the olives and brine and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper.
• Make 8 shallow wells in the sauce. Crack an egg into each and sprinkle with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
• Rub the toasted bread slices with the remaining 1 clove of garlic and serve with the eggs.

POACHED EGGS WITH CANADIAN BACON AND SPINACH

Steps:

• Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
• Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
• Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
• Divide the bacon between 4 plates, top with spinach and then with the poached eggs.