I kind of couldn’t believe how awesome these turned out. Poaching these eggs in olive oil means an almost-fried egg with that great runny center of a poached egg, which was fantastic. You end up using a bunch of olive oil that you have to throw out afterwards, which is kind of a drawback, but the thyme infuses it with this really light, savory flavor that was perfect. We topped avocado-feta toasts with these and had them with some heart-shaped fruit salad for a full, healthy, protein-filled breakfast.
OLIVE OIL-POACHED EGGS WITH THYME
– Eggs (2 per person)
– EVOO approx. 1.5 cups
– Thyme sprigs
– Kosher salt & pepper
1. In a small saucepan, heat the olive oil over medium heat. You’ll know when it’s hot enough because you can dip a wooden spoon into the olive oil and the bubbles will kind of cling to it. Add the thyme bundle to let that flavor start infusing into the olive oil.
2. While EVOO is heating, get the eggs out, but only crack 1 at a time to add to the olive oil.
3. When EVOO is hot enough, add individually cracked eggs, 1 at a time, to the oil. Let it cook for approx 45 seconds on one side, then gently flip over and cook for approx. 1 minute on the other side while floating in the olive oil, or until the white is set.
4. With a slotted spoon, remove poached egg and set aside. When ready to serve, top with kosher salt and pepper.
