RECIPE MAGIC!

SPANISH FRIED EGGS

Our Spanish fried eggs (Huevos Fritos) are inspired by Spanish-American chef José Ramón. More than fried, they're basted in a generous amount of fresh EVOO creating crispy, lacy edges with perfectly runny yolks. An excellent breakfast-for-dinner option – traditionally served over crispy potatoes (Patatas Bravas), rice, or crusty bread to soak up the rich yolk and olive oil. 

INGREDIENTS:
Fresh whole eggs broken into individual ramekins or small bowls
Fresh EVOO for frying and basting (Garlic is an option)
Fresh Raincoast Flor de Sal (Sea Salt)

Optional: Fresh Dill, stems removed, finely chopped or sprinkle with dried oregano

DIRECTIONS:
Heat plenty of EVOO in a high-rimmed non-stick frying pan over medium-high heat (about 1/2 inch deep). When the oil is very hot (but not smoking), pour egg from ramekin into oil in pan. Using a spoon, quickly baste the hot oil over the egg white while it cooks. The edges should become crispy and slightly brown, while the yolk remains runny. Cook for about 1-2 minutes until the white is set but the yolk is still liquid. Remove the egg with a slotted spoon and let excess oil drain. Place on a plate and season generously with salt. Continue with remaining eggs until done. Serve with Patatas Bravas or Pan Con Tomate (for our recipes enter in SEARCH), or simply fried bread in EVOO or crusty bread drizzled with EVOO.