Kalyn's Kitchen

Eggs Fried in Olive Oil with Greens

These Eggs Fried in Olive Oil with Greens are a delicious low-carb way to start the day with a healthy serving of greens! I loved this with a sprinkling of Sumac Seasoning, but paprika would also be good.

PIN Eggs Fried in Olive Oil with Greens!

Eggs Fried in Olive Oil with Greens photo of finished dish on serving plate

When I was a kid, my mom would 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.

I’ve always liked my 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! If you like softer or harder eggs, just adapt the recipe so the eggs are cooked the way your mother used to make them. The idea of frying eggs in olive oil served over barely-cooked greens is a nice option for low-carb breakfast, but if you’re not being that strict on carbs you can add some 100% whole wheat toast to this for a breakfast that might just be better than mom used to make.


Eggs Fried in Olive Oil with Greens process shots collage

How to Make Eggs Fried in Olive Oil with Greens:

(Scroll down for complete recipe with nutritional information.)

  1. Start by heating 2 tsp. olive oil in a large non-stick pan, add baby spinach, and cook just until the greens are barely wilted. 
  2. Put greens on the serving plate. (You can also cook the greens in a separate pan if you don’t mind dirtying two pans and want them to stay as warm as possible.
  3. 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 the pan!
  4. Heat 1-2 more teaspoons of  oil over medium-high heat .
  5. When the oil is hot, gently break eggs into the pan and season with sea salt and fresh ground black pepper. Turn the heat down just a little.
  6. I cooked the eggs about 4-5 minutes to get this slight crispiness on the edges; cooking time will depend on how you like your eggs.
  7. When eggs are done to your liking, top greens with the eggs, and sprinkle over Powdered Sumac (affiliate link) or Paprika.
  8. Serve hot and enjoy!

More Interesting Ideas with Eggs:

Low-Carb Egg Crust Breakfast Pizza 
Greek Frittata
Baked Eggs and Asparagus with Parmesan

Eggs Fried in Olive Oil with Greens

Eggs Fried in Olive Oil with Greens

Yield 1 serving
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

This idea of frying eggs in olive oil and serving with wilted greens is a tasty low-carb breakfast for people who like greens! This makes one serving, but increase as needed!

Ingredients

  • 1 T + 2 tsp. olive oil
  • 2 large eggs
  • two cups baby spinach (see notes)
  • salt and fresh ground black pepper to taste
  • Powdered Sumac, for seasoning cooked eggs (optional, see notes)

Instructions

  1. I first made this with two pans to keep the greens as hot as possible, but if you cook eggs quickly it will work fine in one pan.
  2. Start by heating 2 tsp. olive oil in a large non-stick pan, add about baby spinach, and cook just until the greens are barely wilted.
  3. Put greens on the plate you're going to serve the eggs on.
  4. Heat 1-2 more teaspoons of  oil over medium-high heat .
  5. 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.
  6. 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.
  7. When eggs are done to your liking, top greens with the eggs, and sprinkle over a little bit of Powdered Sumac (affiliate link) or Paprika.
  8. Serve hot and enjoy!

Notes

Baby arugula leaves or baby kale, or other chopped greens can be used, but some will take longer to cook. I loved the eggs with a sprinkling of Powdered Sumac (affiliate link) but Paprika would also be good, especially Smoked Paprika (affiliate link).

Recipe created by Kalyn and inspired by memories of eggs fried in bacon grease.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 558mgSodium: 1300mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs Fried in Olive Oil with Greens would make a wonderful Phase One Breakfast for the original 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 Breakfast Recipes to 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.

Historical Notes for this Recipe:
This interesting way to serve eggs, over a bed of greens and seasoned with Sumac, was my entry for Weekend Herb Blogging, hosted back in 2010 by Anna from Anna’s Cool Finds. The recipe was updated in 2020.

Pinterest image of Eggs Fried in Olive Oil with Greens

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    29 Comments on “Eggs Fried in Olive Oil with Greens”

  1. Me–I just use one pan. Saute the spinach (with a little onion and/or peppers is OK too). Drop the eggs on top and cover with lid. Cook until whites are done. The eggs are more “basted” instead of “fried”, but that yolk over the greens is wonderful!

  2. As a newcomer to the web, I am generally searching on the internet for info that can support me. This has been 1 which is. Thank you!

  3. So this will be my breakfast, tomorrow. I always cook my eggs with olive oil and make the edges crispy but I've never served them with the wilted greens. I think it sounds really delicious…better than with toast, even. Thanks!

  4. Thanks Tanna!

    So glad everyone is liking this, and I see I'm not keeping up on comments too well, but I do read every one as they are published, and appreciate them!

  5. Well … how simple can awesome be. These were fabulous Kalyn!

  6. After listening to Molly (of Orangette)'s inaugural podcast on the subject of fried eggs, I've been inspired to make my own. My mother never made fried eggs– or much of anything edible, for that matter– but I'm not sure why I've never incorporated them into my own cooking. I've done poached eggs over wilted greens, so this will be a nice variation on an old favorite.

  7. Inspiring! It's 10 a.m. here in Manila I'll make this dish for brunch. Right now.

  8. Yum! Gotta try this with the greens. 😉

    Paz