Crispy Fried Eggs with Smoked Bacon Salt
Bacon and eggs are a classic combo, and with good reason. With Amola Smoked Bacon Salt, you can get that crave-worthy mix of salty, umami flavours any time, even if you don’t have bacon on hand. I love my eggs sunny side up with a crispy base, but feel free to adapt the recipe to cook your eggs to your taste!
- 2 tsp extra-virgin olive oil
- 2 organic, free-range eggs
- 1 Tbsp butter
- Generous pinch Amola Smoked Bacon Salt
- Fresh thyme, to garnish
- Freshly cracked black pepper, to garnish
Add the olive oil to a medium pan over medium-high heat, and heat until the pan sizzles when you sprinkle in a few drops of water. Carefully crack the eggs into the pan and let cook until the whites are mostly opaque, about 3 minutes.
Add the butter to the pan. When melted, carefully spoon it over the whites of the eggs. This will ensure the whites get fully cooked, but the yolks stay runny. Continue to cook, spooning over butter as needed, until the whites are fully cooked and the bottom of the eggs is nice and crispy.
Carefully transfer to a plate for serving, and sprinkle generously with Amola Smoked Bacon Salt. Garnish with fresh thyme and freshly cracked black pepper to taste.