BREAKFAST, Olive Oil Scrambled Eggs

Olive Oil Scrambled Eggs

The best scrambled eggs are just eggs, a low flame, and a very generous pour of Any quality  olive oil. The oil gives you a grassy, peppery depth underneath that makes the whole thing feel properly luxurious.

Why We Use Arbequina For This Recipe

Alonso Arbequina replaces butter entirely here — its delicate grassy notes complement egg without overpowering. Use it both in the pan and as a final drizzle over the finished eggs.

Ingredients

• 4 large eggs

• 2 tbsp Alonso Arbequinas EVOO — plus more to finish

• Sea salt

• Cracked black pepper

• 1 slice sourdough bread, toasted

• Fresh chives to garnish

Method

1. Warm 2 tbsp EVOO in a non-stick pan over very low heat — do not let it smoke.

2. Whisk your eggs with a pinch of salt until well combined.

3. Pour the eggs into the warm oil and stir slowly and constantly with a silicone spatula.

4. Remove from heat while still slightly underdone — residual heat will finish them perfectly.

5. Slide onto toasted sourdough. Drizzle generously with more Arbequina. Season and serve immediately.

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