Olive Oil-Fried Egg Recipe - NYT Cooking

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil While this recipe is written for four eggs, it will work with any number

Eggs Benedict Recipe - NYT Cooking

Olive Oil Fried Eggs with a Fresh Herb and Tomato Salad {paleo + vegetarian} - nyssa's kitchen

Green Shakshuka - Kosher Everyday

The Best Scrambled Eggs Recipe - NYT Cooking

Chile-Oil Fried Eggs With Greens and Yogurt Recipe - NYT Cooking

Fried Eggs and Potatoes Recipe - NYT Cooking

Roasted Broccoli and Potato Tacos With Fried Eggs Recipe - NYT Cooking

Turkish Eggs With Olives, Feta and Tomatoes (Menemen) Recipe - NYT Cooking

Fried Eggs With Garlicky Green Rice Recipe - NYT Cooking

NYT cooking « Eye for a Recipe

Hard-Cooked Eggs in Tomato-Onion Sauce Recipe - NYT Cooking