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Olive Oil Poached Egg


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Rate this recipe 4.4/5 (17 Votes)


  • 1/4 cup good olive oil
  • 1 Egg
  • Pinch or two of dried herbs, such as rosemary and thyme
  • One garlic clove, peeled and smashed
  • Salt


Adapted from


Step 1

1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes). You want it hot, but not sizzling.

2. Crack the egg into a small dish then slide it into the oil. Cook until the egg white is firm, flicking the oil with a spoon or spatula to reach the yolk and other spots that are above the oil.

3. Remove the egg with a slotted spoon. Sprinkle with salt and serve with toast if desired.


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