Lemon Fried Eggs Recipe With Olive Oil, Thyme & Avocado Is a Breakfast or Brunch Winner | Breakfast

Lemon Fried Eggs Recipe With Olive Oil, Thyme & Avocado Is a Breakfast or Brunch Winner

Adding lemon to scrambled eggs is a game changer. But just wait until you try this lemon fried eggs recipe with olive oil, thyme and avocado. You just hit it out of the park.

If you don’t like fried eggs, scramble them! Not a fan of thyme? Try oregano, basil, marjoram, parsley or rosemary. It’s your breakfast!

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2


  • 2 eggs
  • 2 – 3 tablespoons olive oil
  • lemon, cut into wedges
  • sea salt
  • fresh thyme leaves
  • 2 slices toasted bread
  • 1 avocado, cut in half, pitted, peeled and mashed

Here’s how to make it:

  1. Heat a nonstick skillet over medium-high heat. Add the olive oil. 
  2. Crack the eggs into the pan. Squeeze a little lemon juice over the eggs and season with sea salt. 
  3. Cook the eggs until they reach your desired level of doneness, spooning olive oil over the top as they cook. Flip the eggs carefully to cook the tops. 
  4. Squeeze more lemon juice over the eggs and sprinkle with thyme. 
  5. To serve, spread a thick layer of the mashed avocado on the toasted bread. Top with an egg, sprinkle with a little sea salt and pepper. Garnish with additional thyme and a lemon wedge.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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