Olive Oil Fried Eggs

“All happiness depends on a leisurely breakfast.” – John Gunther

I’ve been eating eggs for breakfast pretty much every day since freshman year of high school. As exciting as that may sound, I get bored if I eat the same 2 scrambled eggs every day, 7 days a week. Recently, I couldn’t find any Pam cooking spray for my pan, so I used a little olive oil instead. And by a little, I mean I dumped a significant amount of oil into the pan. Here’s what happened next.


  • 2 eggs (or however many you like)
  • A decent amount of olive oil (use your best judgement)
  • A few fresh basil leaves
  • Salt n pepper
  • 3 grape tomatos (as a side dish!)


  1. Turn on your stove and warm up the oil. (Be careful it jumps)
  2. Crack the eggs near the side of the pan so it slides into the oil. It will cook quickly – the egg should be a bit golden!
  3. Turn off the stove immediately. Sprinkle the salt and pepper, and toss in a few basil leaves. Grab a plate and add some grape tomatoes and viola!