Huevos Fritos

Huevos Fritos are good any time of the day. Naturally they are perfect for breakfast. A couple of huevos fritos, with a side of toast can never lead you wrong. But they can also be added into sandwiches at lunch, and of course can be the perfect finishing element to your dinner plate.

Huevos fritos is such an easy way to bring a little luxury onto the dish. The yolk of an egg just brings a lush element to the plate. It is such a simple and inexpensive way to really eat well.

Top a fried egg over perfectly fluffy white rice and you have a Cuban classic. The runny egg yolk oozes over each grain making a sauce for the rice once it breaks. If you really want to channel your inner Abuelita serve with sliced bananas. This was for lunch or dinner when no one wanted to cook, no one had time for the market or if money ran short. It is just as satisfying and nostalgic as any other dish our grandmothers and mom made for us.

Huevos Fritos

Recipe by Abuela's CounterCourse: SidesCuisine: CubanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 4 eggs (room temperature is always better)

• 1 cup of cooked rice (see our Perfect White Rice Recipe)

• 4 tablespoons of canola oil

Directions

• Once you are ready to serve, you can start working on your fried eggs. Fried eggs need to be eaten as soon as they are cooked.
• Add 1 tablespoon of oil into a non-stick frying pan. Add in the egg then heat the pan to medium/low. *adding the egg to a cold pan ensures that the oil won’t splatter on you when you add in the egg
• Allow the egg to cook for 2-3 minutes on that side or until the white is almost set. Flip over
  and cook on that side for 20-30 seconds.
  Afraid of flipping? I know it’s super nerve wracking! Another way to get that perfect over easy
  egg is covering the pan with a loosely fitted lid for 1-2 minutes seconds. It’s keeps the egg runny but makes sure the white is completely set. And it’s a sure shot way to avoid a flipping mess.
• Slide the egg off the pan and drain onto a paper towel. Then top it over the white rice. Sprinkle with salt and pepper. Continue to do this with each egg.

Notes

• If the pan gets to hot at any point, lower the heat or turn off for a minute before adding in another egg.
• *** If you like your egg sunny side up don’t cover it with the lid.
• *** If you like your egg more cooked just leave the top on for 2 more minutes or until you see a white film cover the yolk.
• *** If you like the crinkly edge on your egg you can add a teaspoon of butter to the oil.