Take all the delicious flavours from aglio e olio pasta and turn them into this garlic and olive oil fried egg. It’s crispy, full of garlic with just a hint of chilli and made with extra virgin olive oil.
Garlic & Olive Oil Fried Egg
You may have seen my chili oil or pesto fried egg so why not create a garlic fried egg? I have made the garlic and olive oil sauce by using a similar technique that is used in my aglio e olio pasta. The garlic and chili is fried in lots of extra virgin olive oil and then water is added to the pan. This may sound a little strange but the water further cooks the garlic without burning it! The garlic will soften and become sweet in flavour. Once the water has evaporated, I then crack an egg or two directly into the sauce and let it fry to crispy and golden perfection. I spoon the garlic cloves onto the whites of the egg to create extra flavour and to also prevent the garlic from burning!
How to fry the perfect crispy egg
To get those golden, crunchy and crispy edges along the boarder of the egg white you need to fry your egg in lots of fat. This can either be olive oil, butter or even bacon or chicken fat. But for those that know me, I am always grabbing a bottle of olive oil.
To cook the perfect fried egg, you need to bring your olive oil to heat in a pan. Add the egg directly to the pan and cook on a high heat. Be sure to not move the egg around as this will prevent the edges of the egg from getting golden and crispy. To avoid any undercooked white parts, I drizzle the hot oil from the pan over the whites until they are puffed and bubbly. Make sure you the hot oil does not touch the egg yolk as this will cook it and leave you with a hard yolk. By doing this technique, you don’t need to place a lid over the pan and allow the steam to cook the whites. Steam is not our friend when we are cooking a crispy fried egg.
Garlic infused olive oil
Frying your bread in olive oil basically turns into one large crouton. You only have to know two things to achieve the perfect piece of fried bread: cook low and slow. It requires a little patience, and if you are like me it’s the perfect time to put the little one to bed and enjoy a cup of coffee, as it takes up to 10 – 15 minutes per side. What makes this olive oil extra special in this recipe is how the garlic cloves have infused its flavour! Be sure to not toss any of it out as it can be repurposed in any recipe that requires olive oil.
Check out my other egg recipes
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic & Olive Oil Fried Egg
- 3 garlic cloves peeled and finely sliced
- 1 red chili finely diced
- 3 tbsp olive oil extra virgin
- 1/2 cup water
- 2 eggs
- flakey sea salt
- 2 slices sourdough
- 1 avocadi
- In a large fry pan on a low heat, bring the olive oil slightly to heat. Add the garlic and chili and cook for 3 minutes or until the garlic is fragrant and soft. Stir the garlic and chili often to avoid it from burning.
- Add the water to the pan with the garlic, chili and olive oil. Leave to simmer for 10 minutes or until all the water has evaporated. This will soften and further cook the garlic.
- Once all the water has been evaporated, bring the heat to high. Crack the egg directly into the pan. Leave them to fry until the edges are golden and crispy and whites are puffed and bubbly. Tilt the pan on an angle and scoop up the oil with a teaspoon to pour over the whites to ensure they are fully cooked. Spoon all of the garlic cloves onto the whites of the egg so they don't burn. Remove the eggs from the pan with a spatula and set to the side.
- Scoop up 2 tablespoons of the garlic olive oil the eggs were fried in and drizzle over two pieces of sourdough. Place the sourdough on a cast iron pan and cook on a low heat for roughly 5 minutes each side.
- Using a sharp knife, cut your avocado in half and remove the pit. One half at a time, cut the nose off the avocado. Place your finger between the flesh and skin of the avocado and very gently peel back the skin. Slice the avocado on a diagonal angle, creating 1cm slices. Gently push the avocado slices away from one another. Place a spatula or flat surface tool such as a large knife under the avocado and place onto your piece of olive oil fried bread. Place the fried egg on top and serve immediately.