Fried Hard-Boiled Eggs with Garlic Butter
The first batch I tried, I didn’t dry the eggs. Bad idea. The butter spat all over the stove and the whites slid around the pan instead of browning, so now I pat every half with a paper towel before it goes anywhere near the heat. I also cut them crosswise rather than lengthwise, which sounds fussy but gives you a flat, round face of yolk that sits right on the pan and turns golden.
Leave them alone for a good two minutes. Honestly, that’s the hardest part. The garlic is only there to perfume the fat, so I fish the cloves out once they’re pale gold. We eat these with a pile of sprouts and whatever bacon’s left in the skillet, usually on a Sunday.
Fried hard-boiled eggs with garlic butter turn plain boiled eggs into a real weekend breakfast. Crisp, browned edges. The seared yolk goes firm and nutty while the white stays tender inside, and the bacon and cool sprouts keep the plate from feeling heavy. Boil the eggs up to a week ahead and the frying takes about five minutes.
Ingredients
Equipment
Method
- Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over high heat, then turn off the heat, cover, and let them stand for 12 minutes so the yolks cook all the way through. Move them to a bowl of ice water for 5 minutes, then peel.6 large eggs
- Lay the bacon in a large nonstick skillet and cook over medium heat, turning once or twice, until crisp, 8 to 10 minutes. Drain on paper towels and wipe the skillet clean.4 slices thick-cut bacon
- Cut each egg in half crosswise so every half has a flat, round face of yolk. Pat the halves dry on all sides with paper towels; any moisture left on them makes the fat spit and stops the browning.
- Heat the olive oil and butter in the same skillet over medium heat until the butter foams. Add the garlic and cook, swirling the pan, until fragrant and pale gold, about 1 minute. Lift out the cloves before they darken.1 tbsp extra-virgin olive oil, 1 tbsp unsalted butter, 2 cloves garlic
- Set the egg halves in the skillet cut side down and leave them alone for 2 to 3 minutes, until the cut faces are deep golden. Flip them and cook 1 minute more, spooning the garlic butter over the tops. Sprinkle with the salt and pepper.1/4 tsp kosher salt, 1/4 tsp black pepper
- Spread the sprouts over a platter, lay the bacon across them, and arrange the eggs on top, seared side up. Serve right away while the edges are still crisp.1 cup alfalfa or broccoli sprouts
Nutrition
Notes
Older eggs, about a week in the fridge, peel much cleaner than very fresh ones. Leftovers keep 2 days in the fridge but lose their crisp edges, so warm them cut side down in a dry skillet.
You might also like our Quick Mini Quiches.
