Eggs Fried in Olive Oil with Wilted Greens and Sumac
Eggs Fried in Olive Oil with Wilted Greens and Sumac are a delicious way to start the day with a healthy serving of greens! And this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, and dairy-free! Use Breakfast Recipes to find more recipes like this one.
When I was a kid, my mom used to fry eggs in bacon grease. Mom would cook the eggs until they were slightly crispy on the edges, and mom’s fried eggs, with a whisper of bacon grease flavor, were something I loved for breakfast back in the day. Fast forward quite a few years, and I now use olive oil much more than bacon grease, so I have no idea why it took me so long to try this way of cooking eggs.
The idea of frying eggs in olive oil is something I thought might be a nice option for low-carb or South Beach Diet breakfasts that so many people are looking for this time of year. If you’re not on a low-carb diet plan, I’d add some 100% whole wheat toast to this for a breakfast that might just be better than mom used to make.
Some people are probably going to look at these photos and say that I’m overcooking my eggs, but I’ve always liked fried eggs just like you see them here, with that slight crispiness on the edges, the top sunny-side up, and the yolk still quite soft. My mother was cooking breakfast for 12 people, so her eggs often got a little crisp on the edges, and I grew up eating them that way. If you like softer or harder eggs, just adapt the recipe so the eggs are cooked the way your mother used to make them.
If you’re going to photograph the eggs for your food blog, better make an extra in case one breaks, so that’s why you see three eggs in this pan! Start by heating about one tablespoon of oil over medium-high heat in a large non-stick pan. When the oil is fairly hot, gently break eggs into the pan and season generously with sea salt and fresh ground black pepper. Turn the heat down just a little. In a smaller pan, heat 2 tsp. olive oil, add about 3 handfuls of baby spinach or arugula leaves, and cook just until the greens are barely wilted. Turn off heat but keep greens in the pan until you’re ready to plate so they stay warm.
I cook the eggs about 4-5 minutes to get this slight crispiness on the edges with the yolks still mostly soft, but cooking time will depend on how you like your eggs. Don’t worry about using too much olive oil, because most of it will be left in the pan when the eggs are done. When eggs are done to your liking, put the greens on a plate, top with the eggs, and sprinkle over a little bit of Powdered Sumac. (Paprika would make a good substitute if you don’t have Sumac.) Serve hot and enjoy!
More Interesting Ideas with Eggs:
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs from Kalyn’s Kitchen
Five Ways to Eat a Fried Egg from The Kitchn
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro from Kalyn’s Kitchen
Fried Eggs and Shrimp from Sunday Nite Dinner
Eggs Fried in Olive Oil with Wilted Greens and Sumac
(This recipe makes eggs for one person, but increase as needed. Recipe created by Kalyn who doesn’t know where she first heard about eggs fried in olive oil, but it certainly came from a cookbook or food magazine somewhere.)
1 T + 2 tsp. olive oil
2 large eggs
3 handfuls baby spinach or baby arugula leaves (other greens can be used, but they will take longer to cook)
salt and fresh ground black pepper to taste
Powdered Sumac, for seasoning cooked eggs (optional, or use paprika if you don’t have Sumac)
You need two pans to make this. I used a large non-stick frying pan and a smaller non-stick frying pan.
Heat 1 T olive oil in large frying pan over medium-high heat. When oil is hot, gently break eggs into pan, season generously with fresh ground pepper and a little salt, and turn down heat to medium. (If the eggs spread out into long “ribbons” of white, use a rubber scraper to gently push them back into a nice rounded egg shape.) Let eggs cook while you wilt the greens.Heat 2 tsp. olive oil in the smaller frying pan. When the oil is hot, add 3 handfuls of baby spinach or arugula leaves, lower heat a little and stir just until the greens wilt, less than 2 minutes. Turn off heat but leave greens in pan to keep warm. (You can salt and pepper the greens if you’d like, but I didn’t.)
Check eggs to see if they’re getting done to your liking and decide whether you want to flip them to cook the yolks more. (When I make this I cook the eggs 4-5 minutes at medium heat to get the slightly crisp edges, so if you like softer eggs, they will take less time.)
Put the hot wilted greens on a plate, arrange fried eggs over the greens, and sprinkle with Sumac or other seasoning of your choice. Serve hot.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs Fried in Olive Oil with Wilted Greens and Sumac would make a wonderful Phase One Breakfast for the South Beach Diet, or a great breakfast for any low-carb or low-glycemic eating plan. If you’re not a fan of wilted greens, serve the eggs with something like sauteed mushrooms or sliced tomatoes for phase one or low-carb plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.
This interesting way to serve eggs, over a bed of greens and seasoned with Sumac, is my entry for Weekend Herb Blogging, hosted this week by Anna from Anna’s Cool Finds. WHB is now under the capable management of Haalo, from Cook (almost) Anything At Least Once, who’s celebrating the four year anniversary of her blog this week!