Crispy Fried Egg With Garlicky Greens and Chili Oil

Time: 15 minutes | Difficulty: Easy

A small, satisfying meal that proves a fried egg can be dinner if the edges are crisp enough.

This is the Julien confidence breakfast: one pan, one egg, a tumble of greens and enough crisp edges to make it feel intentional. It is fast enough for a weekday and satisfying enough for a solo dinner. The recipe is also a gentle lesson in carbon steel heat control. Moderate heat for the greens, a little more confidence for the egg and no panic if the edges get lacy and golden.

Ingredients

1 large egg
2 packed cups spinach, kale, chard or mixed greens
1 small garlic clove, thinly sliced
1 tablespoon olive oil or neutral oil
1 teaspoon butter or ghee, optional
Salt and black pepper
To serve: 1 teaspoon chili crisp or chili oil
1 slice toasted sourdough or warm flatbread
Lemon wedge, optional

Method

1. Warm the Julien pan over medium heat for 1 to 2 minutes. Add the olive oil and garlic. Cook for 20 to 30 seconds, just until fragrant.

2. Add the greens with a pinch of salt. Toss until wilted and glossy. Transfer to a plate.

3. Return the pan to medium heat. Add butter or a small splash more oil. When the fat is hot and shimmering, crack in the egg.

4. Cook until the white is set and the edges are crisp. Tilt the pan and spoon hot oil over the white if you like a set top and runny yolk.

5. Place the egg over the greens. Finish with chili oil, black pepper and a squeeze of lemon. Eat with toast or flatbread.

Julien Cooking Note

Eggs are easiest in a pan with some seasoning. If your pan is new, use a little extra fat and keep the heat moderate rather than aggressive.

Variations and Swaps

Add feta, labneh or yogurt for a fuller vegetarian meal. Make it vegan by replacing the egg with crispy tofu cubes. Add leftover roasted potatoes or chickpeas for more substance.

Serves: 1 (entire recipe is 1 serving)