Fried Eggs, Spanish-style (Huevos Fritos a la Española)
For a leisurely (but easy) meal–especially weekend breakfast, try some Spanish-style fried eggs. The combination of the olive oil and good free-range eggs is absolutely wonderful–right up there with eggs Benedict as far as I’m concerned–and do love those, too! A good friend who has lived in Spain introduced me to these.
Huevos Fritos à la Española
- 2 eggs of size of your choice
- olive oil
- salt and fresh-ground black pepper
These are best made in a skillet that is just large enough to hold your eggs; otherwise it takes a lot of olive oil. I have a small (4-inch) cast iron skillet that I got very inexpensively at the hardware store. It’s the same skillet that I use for toasting small quantities of spices, et cetera.
- preheat your skillet
- pour enough olive oil into your skillet to be about 1-inch (2.5 cm) deep and heat the oil.
- break each egg into a saucer and slide it into the hot oil.
- gently fold the whites over the yolks.
- cook only until the white is set–one to three minutes over moderately heat–or to your preferred doneness.
- meanwhile, make toast
- lift the eggs out of the skillet and place on toast.
- season with the salt and fresh-ground black pepper and serve immediately.