Monday, December 9, 2013

Olive Oil Poached Egg

'Olive Oil Poached Egg'
Source: Adapted from Tangled Noodle


1/4 cup good olive oil
1 Egg
Pinch or two of dried herbs, such as rosemary and thyme
One garlic clove, peeled and smashed


1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes). You want it hot, but not sizzling.

2. Crack the egg into a small dish then slide it into the oil. Cook until the egg white is firm, flicking the oil with a spoon or spatula to reach the yolk and other spots that are above the oil.

3. Remove the egg with a slotted spoon. Sprinkle with salt and serve with toast if desired.


1 Year Ago Today:


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  1. I love eggs too. This looks yummy. I have always loved to dunk my toast in the egg yolk. I always just called this over easy, but I do flip it once carefully so I guess it's not totally like yours but I'll be the outcome is about the same. Never think to add the fancy spices though, just salt and pepper but I will give them a try next time to see what I'm missing. Thanks for sharing :) My kid was on a two hour delay today and then it got cancelled all together, I know how you feel getting up and ready only to find you could still in your cozy bed! I get messages from our school now, too. OH and we ate the John Wayne casserole last night and it's a hit with my hubby. Have a great day!

  2. This sounds really good! I love eggs, and don't have nearly enough breakfast recipes.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife