Olive Oil Fried Eggs with Asparagus

Olive Oil Fried Eggs with Asparagus Recipe | The Olive Crush

If you like delicious eggs, you’ll love these easy, creamy eggs with asparagus. Start your day off with right with healthy protein, vitamins, and minerals from the eggs and asparagus.

Olive Oil Fried Eggs with Asparagus
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 pound asparagus, tough ends trimmed
  2. 1/2 cup divided Olive Crush Natural Butter Flavored Olive Oil
  3. Kosher salt and freshly ground black pepper
  4. 4 eggs
Instructions
  1. Adjust oven rack to middle position and preheat to 500°. Alternatively, preheat a toaster oven to high.
  2. Line a sheet try with tin foil and toss asparagus with 2 tablespoons olive oil. Season to taste with salt and pepper then place in the oven.
  3. Roast until asparagus is tender and beginning to brown in places, about 15 minutes. Remove from oven and tent with foil.
  4. Break each egg into a small saucer, then heat oil over medium high heat until shimmering. Carefully add one egg to the skillet. The egg will begin to puff immediately. Cook until egg whites are set, spooning hot fat over the top, about 1 minute. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining eggs.
  5. Divide asparagus between four plates and top each with 1 egg. Season with salt and pepper and serve immediately.
Adapted from SeriousSeats.com
Adapted from SeriousSeats.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This is a sweet, buttery, late harvest Barnea. This oil brings together the best of both worlds with all the health benefits of extra virgin olive oil and the rich 100% natural flavor of butter. You can refrigerate some in a bowl and then spread it over toast or rolls. Anyone looking to eat healthier and reduce their saturated fat intake is going to love it!
     
    Tip: Use as a butter substitute or anywhere you might use melted butter; over hot popcorn, with seafood or with eggs, spinach, feta cheese and cherry tomatoes to start your day off right. Dip your warm bread or splash it over pasta, mashed potatoes, or rice. You won’t believe it’s not butter, because health-wise it's better.
     
    Note: We use this one quite a bit for cooking, putting a bit in rice while it's cooking gives you a great butter flavor.

Spinach Souffle

Spinach Souffle Recipe | The Olive Crush
 
If you’re looking for a way to use up your fresh spinach, look no further than this souffle! Using our Basil Olive Oil and Sicilian Lemon Balsamic, this recipe is great for your breakfast or brunch.

Spinach Souffle
Serves 6
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Ingredients
  1. 1 package chopped fresh spinach
  2. 1 tablespoon butter
  3. 1 tablespoon parmesan cheese
  4. 3 tablespoons Basil Olive Oil
  5. 2 tablespoons minced shallots
  6. 3 tablespoons all purpose flour
  7. 1 teaspoon salt
  8. 1/8 teaspoon ground nutmeg
  9. 1/8 teaspoon freshly ground black pepper
  10. 1 1/2 cups whole milk
  11. 2 tablespoons Sicilian Lemon White Balsamic Vinegar
  12. 6 eggs, separated and room temperature
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a 1 1/2 to 2 quart souffle dish with butter and sprinkle with parmesan cheese.
  3. Bring a saucepan of lightly salted water to a boil and add spinach. Cook 2-3 minutes.
  4. Drain spinach, pushing down with a spatula to remove juice and let cool.
  5. Heat olive oil in a large saucepan and add shallots. Cook about 3-4 minutes over medium low heat, being careful not to burn it.
  6. Stir in flour, salt, nutmeg, and pepper, whisking constantly.
  7. Gradually add in milk, whisking until mixture thickens.
  8. Remove from heat.
  9. Stir in balsamic vinegar, then stir egg yolks one at a time into milk mixture until blended.
  10. Add cooled spinach, and mix to incorporate.
  11. In a bowl with an electric mixer, beat egg whites until they hold stiff peaks.
  12. Fold approximately 1/4 egg whites into spinach mixture to make it easier to manage, and then gently fold in the remainder.
  13. Pour into prepared dish and bake for approximately 30 minutes, or until top of souffle is well puffed and lightly browned
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This oil has a beautiful, fresh, green herb taste. Basil and olive oil are two important ingredients in Mediterranean cooking and it was obvious to us that the two fused would be wonderful! This delicious oil has the sweet flavor of fresh basil with a mild buttery olive oil in the background.
     
    Tip: Drizzling onto your favorite pasta dishes will add a wonderful flavor component and enhance the taste of your sauces. To make a quick and easy Italian dressing, pair it with Oregano White Balsamic. This is also a fine combination when poured over fresh ripe tomatoes.

  • Playfully tart and pleasantly sweet, our Sicilian Lemon White Balsamic has a perfectly balanced acidity and a crisp, lemon flavor and aroma. This unique balsamic can also be used in replacement of lemon juice on salads or in Greek recipes.
     
    Tip: The dazzling flavor of Sicilian Lemon is a terrific addition to any marinade, dressings, or seafood dish. In addition, add just a touch to pound cake, fruit platters, or as a sneaky surprise in lemonade, cocktails, and mixed drinks! There are plenty of tasty mixes.

Chocolate Balsamic Pancakes with Peanut Butter Sauce

Chocolate Pancakes With Peanut Butter Sauce Recipe | The Olive Crush

Surprise your family with these scrumptious chocolate pancakes with a peanut butter topping! The perfect breakfast start to your weekend.

Chocolate Balsamic Pancakes with Peanut Butter Sauce
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Ingredients
  1. 1 cup fat-free milk
  2. 2 large egg whites
  3. 2 tablespoons dark brown sugar
  4. 2 tablespoons Castile Extra Virgin Olive Oil
  5. 3 tablespoons Dark Chocolate Balsamic vinegar
  6. 1 cup whole wheat flour
  7. 1 tablespoon baking powder
  8. 1/4 teaspoon table salt
  9. 1/2 cup creamy peanut butter
Instructions
  1. Mix together milk, egg whites, brown sugar, Castile Extra Virgin Olive Oil, and Dark Chocolate Balsamic vinegar in a medium bowl.
  2. Stir in whole wheat flour, baking powder, and salt until just combined.
  3. Pour about 2 tablespoons of batter for each pancake onto a hot, lightly greased griddle or large skillet.
  4. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
  5. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Pomegranate Balsamic Granola Bars

granolabar
Do-it-yourself granola bars are a healthier alternative to a powerful and convenient snack! Rich with oats, grains, and nuts, this healthy breakfast or snack is worth the cook time. This recipe uses our sweet Australian Barnea EVOO and Pomegranate Balsamic Vinegar.

Pomegranate Balsamic Granola Bars
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Ingredients
  1. 1 1/2 cups uncooked regular oats
  2. 1 cup high-fiber cereal
  3. 1 cup chopped toasted walnuts
  4. 1 cup chopped dried banana chips
  5. 1/2 cup chopped dried pineapple
  6. 1/2 cup unsweetened shredded or flaked coconut
  7. 1/2 cup oat bran
  8. 1/2 teaspoon salt
  9. 1/4 cup firmly packed light brown sugar
  10. 1/4 cup honey
  11. 4 teaspoons Pomegranate Balsamic Vinegar
  12. 1 tablespoon agave nectar
  13. 2 tablespoons Barnea Olive Oil
  14. 1 teaspoon vanilla extract
  15. 2 large egg whites
  16. Parchment paper
Instructions
  1. Preheat oven to 300°F.
  2. Stir together uncooked oats, cereal, walnuts, banana chips, pineapple, coconut, oat bran, and salt in a small bowl.
  3. Microwave brown sugar, honey, agave nectar, Pomegranate Balsamic, olive oil, and vanilla in a large microwave-safe bowl at HIGH 1 minute.
  4. Pour warm honey mixture over oat mixture, stirring to coat.
  5. Whisk egg whites, and stir into oats mixture.
  6. Press into a lightly greased parchment paper-lined 9-inch square pan.
  7. Bake 50 minutes or until brown.
  8. Cool completely in pan on a wire rack (about 45 minutes).
  9. Cut into 16 squares.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This balsamic lends its deep rich flavors and crisp acidity to create a complex yet excellently balanced dressing and condiment. Research is continually demonstrating the healthy attributes of the pomegranate fruit, and this is the tastiest way to enjoy those benefits.
     
    Tip: The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. Use alone, or whisked together with your favorite oil over a mixed green salad with pomegranate seeds, toasted nuts and feta cheese.

Morning in Tuscany Eggs

tuscaneggs
How about a morning in Tuscany to start off your day? Try these Tuscan eggs with our Tuscan Herb Olive Oil to add a little zest to your breakfast.

Morning in Tuscany Eggs
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Ingredients
  1. 3 Tablespoons Tuscan Herb Olive Oil
  2. 1 large yellow onion, peeled and chopped
  3. 1 1/4 lb plum tomatoes, peeled and chopped (or one 14 oz can of diced tomatoes)
  4. 6 organic brown eggs
  5. Sea salt and freshly ground pepper
Instructions
  1. Heat Tuscan Herb Olive Oil on medium heat in a nonstick skillet.
  2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
  3. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
  4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
  5. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
  6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
  7. Turn out onto a serving plate. Drizzle more Serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.