Ghee-Fried Eggs with Sourdough
This is the five-minute breakfast that proves clean eating does not have to be complicated. Ghee gives fried eggs a nutty, rich flavor with perfectly crispy edges, and it has a higher smoke point than butter so it does not burn as easily.
What You Need
- 2 pasture-raised eggs
- 1 tablespoon grass-fed ghee
- 1-2 slices real sourdough bread
- Flaky sea salt
- Fresh cracked black pepper
Instructions
- Toast the sourdough until golden brown.
- Heat ghee in a small skillet over medium heat until it shimmers.
- Crack the eggs directly into the hot ghee. Cook for about 2 minutes until the whites are set and the edges are lacy and crispy. For over-easy, flip and cook 30 seconds more.
- Serve the eggs on the sourdough, season with flaky salt and pepper.
Why Ghee
Ghee is clarified butter with the milk solids removed, giving it a smoke point of around 485°F. This makes it ideal for frying. It is also shelf-stable, lactose-free, and rich in butyric acid, which supports gut health. It has been a staple in Indian and South Asian cooking for thousands of years.
Where to Find Quality Ingredients
Pasture-raised eggs and grass-fed ghee are what separate this breakfast from a generic diner plate. The yolks are deeper orange, the flavor is richer, and the fatty acid profile is meaningfully different — higher in fat-soluble vitamins and CLA.
For both, Thrive Market carries verified grass-fed ghee (including Bulletproof and Ancient Organics) and pasture-raised eggs at prices well below what you'd pay at a natural foods store. If you're buying these weekly, the membership pays for itself fast.
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