Olive Oil Fried Eggs with a Fresh Herb and Tomato Salad

These olive oil fried eggs with a fresh herb and tomato salad are made with only a few ingredients and are legit a delightful dream of a real food breakfast!

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Or lunch, or dinner, if you’re the kind of person who could eat fried eggs for every meal.

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– mixed herbs & micro greens – green onions – sliced tomatoes – eggs – olive oil

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Divide herbs, greens, green onions and tomatoes between two plates. Season with a generous pinch of flaky sea salt, and a grind of two of black pepper.

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Drizzle with just a little bit of sherry vinegar, and a healthy drizzle of olive oil. Set plates aside while you cook eggs.

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Heat 1 tablespoon of olive oil in a skillet over just barely above medium heat. You want the pan hot enough to give the egg that golden crust.

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When oil is hot, crack the egg(s) into the pan and take a step back! It will sputter and splatter a bit. Cover and cook for about 3 minutes.

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Towards the end of cooking time, check under lid every 20 seconds or so to make sure eggs don’t over cook.

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Give this recipe a try! Tap the link for the full recipe details.

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