Olive Oil Fried Eggs

HEADS UP: This recipe is found HERE now.

“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!

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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