A generous pool of Extra Virgin Olive Oil is the secret to a fried egg with a lacy, golden, crisp edge and a soft, runny yolk. It takes about five minutes and one pan, and the sage and chilli fry in the same oil so nothing goes to waste.

Fried eggs with crisp sage leaves and chilli on sourdough, cooked in PepperGreen Estate Extra Virgin Olive Oil
Crisp edges, runny yolks, and sage fried in the same oil.
  • Prep: 5 minutes
  • Cook: 5 minutes
  • Serves: 2
  • Oil used: 120ml PepperGreen Estate Extra Virgin Olive Oil

Ingredients

  • 120ml PepperGreen Estate Extra Virgin Olive Oil
  • 4 large eggs
  • 8 to 10 fresh sage leaves
  • 1 small fresh red chilli, thinly sliced (or ½ teaspoon chilli flakes)
  • 2 thick slices of sourdough
  • Flaky sea salt
  • Lemon wedges, to serve

Method

  1. Heat the oil in a medium frying pan over medium-high heat for about 1 to 2 minutes, until it shimmers and a sage leaf sizzles straight away.
  2. Fry the sage leaves for 20 to 30 seconds, until crisp. Lift them out onto paper towel. Add the chilli to the oil for 10 seconds, then lift it out too.
  3. Crack the eggs into the hot oil, two at a time if your pan is small. They will bubble and spit at the edges. Spoon some of the hot oil over the whites as they cook.
  4. Cook for about 2 minutes, until the whites are set, the edges are lacy and golden, and the yolks are still soft. Lift the eggs out with a slotted spoon and let the excess oil drip off.
  5. While the eggs cook, toast the sourdough. Spoon a little of the warm oil from the pan over each slice.
  6. Top the toast with the eggs, crisp sage and chilli. Season with flaky salt and serve with a lemon wedge.

Tips

  • Use a pan that suits the eggs. A 20 to 24cm frying pan keeps the oil deep enough to bubble around the whites.
  • Your oil is not wasted. Most of the oil stays in the pan. Spoon some over the toast, then strain the rest through a fine sieve and keep it for frying savoury food later the same day.
  • Want a firmer yolk? Cook for another 30 to 45 seconds.

About the oil

We use PepperGreen Estate Arbequina Extra Virgin Olive Oil, grown in our own grove at Canyonleigh in the Southern Highlands and processed on site. It is the oil our Tasting Room kitchen in Berrima cooks with. See the full Extra Virgin Olive Oil range, from the 100ml bottle to the 3 litre tin made for everyday cooking, or book a table at the Tasting Room.

Shop the range

Cook with the oil in this recipe. Choose the size that suits your kitchen, from the 100ml bottle to the 3 litre tin.