Tuesday, May 24, 2011

Hard Boiled Eggs with Olive Oil

These hard boiled eggs have a drizzling of extra virgin olive oil atop. The warmth of the eggs delivers the fragrance of the oil to your palate. Served with some crunchy Italian bread, the flavor of the olive oil brings an uncommon taste to the common egg. It's a new dimension for an already beloved breakfast meal.

I began adding olive oil to my eggs when removing the yolks. I felt it gave them more substance. I quickly found the flavor to be rich and delightful and add it to my eggs all the time now, even when the yolks are in. Try this healthy Italian spin on the hard boiled egg. You too will have a new love for them.


2 eggs, hard boiled
Salt to taste
Pepper to taste
Extra virgin olive oil, 1 tablespoon to drizzled


In a small pot add cool water half way up then and the eggs into the cool water. Bring the eggs to a boil then remove from heat and cover for 12 minutes. Eggs will be hard boiled. Run eggs under cold water for 3 minutes until cool enough to handle and peel. Peel and cut eggs into quarters and arrange on a plate. Drizzle with oil then add salt and pepper to taste.

Servings: 1



  1. Never thought of that! I've been frying eggs in the morning in olive oil - I like how it makes the edges of the white nice and crispy - but I'll need to try this too.

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