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Fried eggs with a ton of herbs

Whether you’re making this dish to start your day, or breaking "the rules" and eating eggs for dinner, this recipe will keep you coming back for more. Goes well with steamed sushi rice or over a toasted sourdough slice.
 
Fried eggs with a ton of herbs drizzled with 'nade on a blue plate

 

Serves: 2

Prep time: 5 minutes

Cook time: 10 minutes

Difficulty:  🍳🍳

Note: The trick to this dish? Don’t break the yolks!

INGREDIENTS

  • 4 eggs, preferably organic 
  • 1 shallot, peeled and sliced thin
  • 1 jalapeño, sliced very thin
  • ¼ cup basil, picked and roughly chopped with a sharp knife
  • ¼ cup mint, picked and roughly chopped with a sharp knife
  • ¼ cup parsley, picked and roughly chopped with a sharp knife
  • ¼ cup dill, picked and roughly chopped with a sharp knife
  • ¼ cup chervil, picked and roughly chopped with a sharp knife
  • 3 tbsp olive oil
  • salt
  • black pepper
  • ‘nade

    RECIPE

    • Crack the eggs into a wide bowl, separating yolks into another. 
    • Very gently, mix herbs, jalapeño, salt, and pepper into egg whites, then return the yolks. 
    • Add oil to a 10 inch nonstick pan and heat on high until it starts to smoke — be sure to watch because you do not want it to over smoke. 
    • Carefully and gently, pour eggs into hot pan, keeping heat on high. Be aware as it will splatter, but it’s all part of the fun!
    • After 1 - 2 minutes, tilt pan and spoon hot oil over eggs — this helps it cook. 
    • Cook until egg whites are set and crispy.
    • If eggs become stuck, gently release them from the pan using a spatula.
    • Drizzle with ‘nade before serving.