While shooting with Matt from Heirloom LA for this post, he said, "Hey, do you know how to poach an egg in olive oil? It's so good. It's like a fried egg with a poached yolk in the middle." My response? "Um, no, I don't know how, but yes, please teach me! He did, so now I am sharing this simple and amazing little tip with you…
You'll need:
– 1 large egg
– 1/4 cup extra virgin olive oil
– Salt and pepper, to taste
Here's how:
1. In a small nonstick sauté pan, bring oil to a simmer over medium heat. As soon as you see the oil wrinkle in the pan, the egg is ready to be added.
2. Crack the egg into a small bowl so that it can be easily transferred into the pan of oil. Pour the egg out of the bowl and into the bath of olive oil.
3. Keeping the temperature at medium heat, slowly baste the egg with the olive oil (using a spoon) to help cook the egg white thoroughly. Season with salt and pepper.
4. Run a spoon or spatula around the edges of the egg to make sure it's not sticking to the pan. Then remove the egg from oil when it's cooked to your desired doneness and serve immediately. I like my yolk to be a little runny, but you can keep yours in the pan longer if you like a more solid yolk.
5. Slide that lovely egg onto a plate with some toast for breakfast or onto a flatbread for lunch. We put ours on top of a chicken mole pizza that Matt made.
And as a special bonus recipe, if you want to know how to make those pizzas…
Chicken Mole Pizza Recipe
Makes 4 individually sized pizzas
You'll need:
– 4 pita bread or flatbreads of your choice (or you can use pre-made pizza dough divided into four pieces)
– 2 cups grated mozzarella cheese
– 1 cup grated cheddar cheese
– 2 green peppers, sliced and sauteed until tender
– 1 red onion, sliced and sauteed until tender
– 2 cups cooked shredded chicken breast
– 1-1/2 cups of tomato sauce
– 2 cloves garlic, finely chopped
– 1 bunch cilantro, chopped
– 1 3.5 oz. bar dark chocolate, chopped
– Olive oil
– Salt and pepper, to taste
Here's how:
1. To make the sauce: In a medium sauce pot, sauté garlic in olive oil until tender. Add cilantro and stir until wilted. Add tomato sauce and bring to simmer. Remove pot from heat and whisk in chopped chocolate. Set aside.
2. To make the pizzas, align pitas or dough on lined baking sheets. Top each one evenly with tomato sauce, mozzarella cheese, chicken, peppers and onions.
3. Bake in pre-heated oven at 400 degrees until golden brown (or use the temperature provided on the package of your pre-bought dough), about 15-18 minutes.
4. Top with a poached egg and enjoy!
Putting an egg on top of a pizza is seriously one of my favorite savory indulgences…yum! Thanks to Matt and Tara at Heirloom LA for sharing these fancy tricks and tips!
{Photos by Bonnie Tsang. Recipes by Heirloom LA.}
Thanks for the tip! With work being as crazy as ever, eggs have become my go-to easy-to-make dinner. I love the variety in how I can cook them!
http://folledejoieblog.com
wow – this looks amazing! I recently read that people who eat olive oil regularly may live longer – a great bonus. 🙂 xo!
I want to try this! Looks so good! And whenever real olive oil is used, a recipe is always better.
I love a fried egg on top of pizza, too! I’ve never poached an egg in olive oil – or at all for that matter. Thanks for sharing!
Ok so…..I’m hungry now 🙂
oh my gosh, i wish i had seen this pre-breakfast because my scrambled egg was not nearly as delicious as i imagine that egg is.
Wow. That looks seriously incredible. I eat poached eggs almost every day for breakfast, but the thought of poaching them in olive oil never occurred to me. Must try immediately!
It looks yummy… 🙂 It’s very typical from Spain, and we call it “huevo frito” (fried egg).
oh god…amazing–runny egg is heavenly. thanks for the tip!
I’m trying this the next time I make avocado toast. I usually top it with a fried egg, but this looks even better.
fantastico! must try!
egg on top of pizza is the best. i can’t believe it took me 30 years to get on board that train.
Yum! Poached eggs are my favorite, but I’m perpetually having trouble getting them to come out right. Seems like they have to be handled so gently!
Yummy! I actually do my eggs like this all the time but never thought of putting one on a pizza – mace have to try it now 🙂
Humhum looks so good! Definitely trying this. Thanks Joy!
Drooling over these photos.
Back in the day, I used this method with bacon grease instead of olive oil. Uh – ya, it was heaven! “Can’t do that anymore” said the cholesterol police! Thanks for the healthier version. This recipe looks like a winner.
Looks delicious!
http://www.shannonheartsblog.com
i am from greece, and this is how we are eggs cooking, and not only for breakfast, but also for dinner. With an tomato salat and “feta”( white cheese). This is a rutine for us!
Oh my gosh!! I love that poaching technique using olive oil!
yum! thanks for sharing this. totally going to try this this weekend!
wow that sounds savory and delicious and chicken mole pizza what?! that’s awesome 🙂
sounds so yumm! I am gonna try the egg for breakfast tomorrow morn 🙂
http://stylescribbles.blogspot.ca/
I think you’ll find that this is technically FRYING. Nothing about this process is POACHING. It nice all the same, but incorrect and misleading.
Up north we call that basted. Down south they have no idea what basted means.
It’s basically frying in a deep pool of fat… I wouldn’t call this poaching… you are just spooning hot oil over the top of the egg to cook a little of the top.
Rob you are just totally right!
FRIED EGG
looks so good! thanks for sharing the recipes!
This looks amazing. I will definitely bookmark this and make it soon, thanks for sharing!
haha while i enjoy all the little videos you post here, this one I must say i already knew how to do it because that’s actually how we poach eggs in the Dominican culture. I’d love to take you out one day for a Dominican breakfast of poached eggs on a bed of plantains puree and sauteed onions 😉
Wow I’m trying this tomorrow!
Yum yum. This looks so delicious! And probably a lot harder then it looks.
I don’t know. When I fry an egg I typically use a lot less oil, so calling it ‘poachIng in oil’ works for me. Anyway, it looks absolutely delicious on top of the pizza.
You simply make my mouth watery by preparing such stuffs!
Little dry salt over this dish will make it taste divine!
http://saltexports.com
Hi
I know this sounds and looks fancy, but this is the way 44 million spanish people cook their fried eggs, and have been doing it for generations.
Really, it’s super simple, and we call the golden borders created by the hot oil, “puntilla”.
By the way, the hotter the oil, the better.
Olive oil poached eggs on toast made for the perfect Saturday breakfast. Thank you for sharing!
This is so happening ASAP. I had no idea that you could poach an egg in olive oil! Sounds delicious!
mmm will have to try. although sometimes i feel i use so much olive oil that i was already doing this 🙂 poached in olive oil sounds so much better than woops i used too much olive oil! thanks for justifying it. yum!
OH wow. This sounds really wonderful. Also I like that it only uses 1/4 cup of oil, which makes me much more inclined to actually try it – olive oil being rather expensive and all. Will keep this in mind for my next lazy weekend brunch…
YES! I was reading this thinking ‘WTF? its a FRIED egg!’
Spain: Where I learned to do this 15 years ago.
Also, this is not poaching per se. This is cooking an egg in more oil.
Ovo frito em azeite não cozido…
I’m a complete novice in the kitchen. Can someone tell me what this means? “As soon as you see the oil wrinkle in the pan”
Exactly – It’s a fried egg that is basted in olive oil. Not poaching as it would have to be submerged. And for clarity sake it sure doesn’t look like a non stick pan and you wouldn’t be using a metal spoon… just sayin…
Please note: Olive oil, at 120 calories per tablespoon, may be tasty but just remember not to turn up the heat too high. Olive oil decomposes under extreme heat which results in dangerous molecules replacing natural antioxidants. The value of olive oil can be compromised, because, when overheated, the oil releases carcionogenic free radicals per this website http://www.3fatchicks.com/does-cooking-olive-oil-remove-its-health-benefits/
So french fries are poached in oil? I think most places in the world would consider them deep fried.
This is fried egg.
This isn’t poaching. Why? Even setting aside the fact (yes, fact) that poaching must take place in a liquid medium and not fat (where it would then be poeleing, frying, or braising), two reasons:
a) Temperature. Poaching takes place at about 97oC. This is higher.
b) Basting does not poaching make. It is just the way the Spanish fry their eggs, and the French too (when they say the yolks are “under a veil”).
Eggs fried in lots of olive oil might be novel to you guys here at Oh Joy, but don’t give them a new erroneous name.
That’s a great way to poach eggs using olive oil. Its healthy too. Thanks for sharing.
Great! Thanks for sharing the wonderful information with us.