- Prep
- 2 minutes
- Cook
- 5 minutes
- Serves
- 1 person
- Difficulty
- Easy
There is no breakfast more honest than a fried egg. No technique to master, no equipment needed, nothing to prepare in advance. Just a good egg, a generous pour of olive oil, and five minutes of attention. Done properly, it's one of the most satisfying things you can eat.
The difference between a mediocre fried egg and an extraordinary one is almost entirely the oil. Butter gives you richness. Olive oil gives you flavour — grassy, peppery, alive. Gaia Iluka in a hot pan creates lacy, crispy edges and a yolk that stays just runny enough to drag your toast through. This is the version you'll come back to.
Method
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Heat the oil properly
Pour the olive oil into a small frying pan over medium heat. Let it get properly hot — you want it shimmering but not smoking. This takes about 90 seconds. Don't rush it. A cold pan gives you a steamed egg. A hot pan gives you crispy edges.
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Fry the eggs
Crack the eggs in one at a time. They should spit and sizzle immediately. Tilt the pan and spoon the hot oil over the whites repeatedly — this sets the top without flipping. Cook for about 2 minutes until the whites are set with crispy lacy edges and the yolk is still runny.
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Toast and serve
While the eggs cook, toast the sourdough. Slide the eggs onto the toast, pour every last drop of oil from the pan over the top, finish with flaky salt and cracked pepper. Eat immediately.
Cook's notes
- Room temperature eggs fry more evenly than cold ones straight from the fridge. Take them out 10 minutes before cooking.
- If you want a fully set yolk, cover the pan with a lid for the last 30 seconds instead of flipping — it keeps the top clean.
- The leftover oil in the pan is flavoured with egg and worth every drop. Pour it over the toast before adding the egg.
- A pinch of chilli flakes and a few fresh herbs (parsley, chives) turn this into something restaurant-worthy.
A note on the oil
You need enough oil to shallow-fry the egg, not just coat the pan. Gaia Iluka's Samos extra virgin has a high enough quality to use generously at medium heat without turning bitter. The egg whites crisp in it, the yolk stays golden, and whatever is left in the pan goes straight onto the toast.