These Spanish Fried Paleo Eggs make my unbelievably happy. I’ve always been partial to sunny side up eggs (would you like an egg on that? yes, please!) – but since moving away from Teflon and non-stick pans, the perfect fried egg has continued to elude me. Until now!
It took an abundance of bacon fat and a happy accident of not paying attention to just how much I put in the pan to figure it out, but boy am I glad this happened. The Spanish fried egg is just an egg fried in a whole lot of olive oil. So to paleo it up? Use bacon fat! Easy as can be. No stickage, just pure eggy deliciousness.
Spanish Fried Eggs – Paleo Style, Ingredients:
- bacon fat
Spanish Fried Eggs – Paleo Style, Directions:
- On medium, heat enough bacon fat to reach about a quarter inch high in your skillet.
- When bacon fat is sufficiently hot (not boiling!), crack your eggs into the pan.
- Use a spatula or wooden spoon to lift the eggs up a bit and make sure the bacon grease is getting underneath. Also, spoon the hot grease over the whites of the eggs while it cooks to make them deliciously fluffy.
- When the yolk is cooked to your satisfaction, remove with a slotted spoon or spatula and enjoy!