Dairy-Free Perfect Pan-Fried Eggs
Elevate your breakfast game with these **Dairy-Free Perfect Pan-Fried Eggs**, a quick, flavorful recipe that's ready in just 10 minutes. Using olive oil instead of butter, this simple yet elegant dish caters to dairy-free diets without compromising on rich flavor or texture. The key to achieving perfectly crisp edges and velvety yolks lies in gentle cooking and minimal handling, ensuring the eggs remain intact and beautifully presented. Seasoned with a sprinkle of sea salt, freshly cracked black pepper, and an optional garnish of vibrant chives, these eggs are versatile enough to pair with toast, salads, or sautéed vegetables. Perfect for a solo breakfast or as a stylish addition to brunch spreads, this recipe is all about simplicity, healthy ingredients, and outstanding taste.
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Recipe Information
Ingredients
- 2 pieces large eggs
- 2 tablespoons olive oil
- 0.25 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh chives (optional, for garnish)
Instructions
1. Begin by gathering all your ingredients to ensure a smooth cooking process.
2. Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers but does not smoke.
3. Carefully crack the eggs into a small bowl, ensuring you do not break the yolks. This will help you pour them into the pan without shells.
4. Gently slide the eggs from the bowl into the skillet, ensuring they stay whole and do not merge. Tilt the pan, if necessary, to keep them separate.
5. Allow the eggs to cook without moving them for about 3 minutes, letting the whites firm up while keeping the yolks soft. For over-easy eggs, cover the pan with a lid to cook the tops for an additional 1-2 minutes.
6. Once the edges are crisp and the whites are set, carefully remove the eggs from the skillet using a spatula.
7. Season the eggs with sea salt and black pepper to taste. Optionally, garnish with freshly chopped chives for an added burst of flavor.
8. Serve immediately with your choice of toast, salad, or sautéed vegetables.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
