Balsamic Fried Eggs

Balsamic fried egg on toastMy favorite weekend breakfast is a poached or fried egg with a soft yolk served over toast or rice with a side of bacon and fresh fruit.  When eating my egg on rice, I like a dash of soy sauce over the egg and rice.  With toast, I sop up the yolk with the bread leaving nothing behind.  I regularly visit the San Francisco Chronicle web site (SF Gate) in particular their food section.  This terrific variation on a simple fried egg was described as a customer favorite brunch item at Foreign Cinema restaurant. I can certainly see why they are so popular.  They are simply delicious!

Balsamic vinegar and olive oil

Olive oil fried eggsThe recipe calls for two eggs however I snuck in a third so John could have two eggs.

Fresh picked arugulaPicked from the garden and washed, peppery arugula goes well with the balsamic vinegar.

Balsamic Fried Egg

Balsamic Fried Eggs

Adapted from the San Francisco Chronicle

Serves 2


2 tablespoons extra virgin olive oil

2 large or extra-large eggs

kosher salt and freshly ground black pepper

2 thick slices whole grain or sourdough bread, toasted and lightly buttered

1 1/2 tablespoons balsamic vinegar

2 small handfuls of arugula


Add olive oil to an 8 inch non-stick skillet over medium heat.

Once the oil is hot (not at the smoking point), crack open the eggs, one at a time, letting each egg set; cook for about 25 seconds, keeping the heat at medium.

As the eggs puff up, season with salt and pepper.  Tilt the pan and baste the top of the yolks with the hot oil to help them cook.  Cook to desired doneness.

Meanwhile place a piece of lightly buttered toast on each plate and top with a fried egg.  Pour off and discard any excess oil.  Wipe pan to remove any oily residue.

Put pan back over medium heat.  Add the balsamic vinegar; let it sizzle for a moment or two, and drizzle over the eggs.  Scatter arugula around the toast and serve immediately.



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6 Responses to Balsamic Fried Eggs

  1. This looks amazing. So many of my favorite things – all on one plate! The balsamic, berries and arugula must go so well with the hearty toast and egg. A runny egg – not many things that are better than that. :-) I see that you are continually inspired by the food of SF. That is wonderful! Happy Sunday, Kiyo! :-)

  2. Love eggs. Love the combination of balsamic vinegar, berries and arugula with toast and egg.

  3. Jessica says:

    I have got to learn to like runny eggs again, once upon a time I loved them…I don’t know what made me cross over to the darkside! Perhaps this is the recipe that will convert me back to the sunnyside! Looks SO yummy!

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