Sexy Fried Eggs for Sunday Brunch
Transform your Sunday brunch with these irresistible Sexy Fried Eggs, a dish that elevates simplicity with bold, aromatic flavors. Cooked to perfection in herb-infused extra-virgin olive oil, these golden-yolked eggs are seasoned with sea salt, black pepper, and a hint of red chili flakes for a touch of heat. Crispy sprigs of rosemary and thyme, along with lightly fried garlic slices, add a fragrant, crunchy garnish that takes every bite to the next level. Served atop a buttery slice of toasted sourdough, optionally layered with peppery arugula and a squeeze of lemon for brightness, this dish is as elegant as it is easy to prepare. Ready in just 15 minutes, Sexy Fried Eggs are the perfect choice for a quick yet sophisticated brunch recipe that will wow your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 pieces Large eggs
- 2 tablespoons Extra-virgin olive oil
- 1 sprig Fresh rosemary
- 2 sprigs Fresh thyme
- 1 clove Garlic
- 0.5 teaspoons Red chili flakes
- 0.25 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 1 slice Sourdough bread
- 1 teaspoon Unsalted butter
- 1 handful Arugula (optional)
- 1 piece Lemon wedge (optional)
Instructions
Heat a non-stick skillet over medium-low heat and add the olive oil.
Once the oil is warm, add the rosemary, thyme sprigs, and the lightly crushed garlic clove. Let them infuse the oil for 1–2 minutes, swirling occasionally to release their aromas. Remove the herbs and garlic once they’ve lightly crisped, and set them aside on a paper towel.
Turn the heat to low and carefully crack the eggs into the infused oil. Be mindful not to break the yolks. Season with a pinch of sea salt and black pepper.
Allow the eggs to cook undisturbed for 2–3 minutes until the whites are set but the yolks remain runny. If you prefer firmer yolks, cook an additional 1–2 minutes.
While the eggs cook, lightly toast the sourdough bread. Spread a thin layer of butter on top once it’s golden and warm.
Place the toasted sourdough on a plate and, if desired, top it with a small handful of arugula for an extra layer of freshness.
Using a spatula, gently slide the fried eggs onto the sourdough. Sprinkle with a pinch of chili flakes for some heat and garnish with the fried herbs and garlic for extra flavor and crunch.
Serve immediately with a lemon wedge on the side, if using, for a bright and zesty finish.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 316 mg | 7% | |
*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.
