Newbie help with oil smoking

Ok so I make egg sandwiches very often and have gotten good at making the eggs on stainless steel. My process is to heat up the pan on high until water does the Leidenfrost effect (doesn’t evaporate immediately and bubbles up, dancing around the pan), then put olive oil and lower heat to low/medium. Let sit for a minute then put the eggs in.

However when I initially put the oil in, it smokes. I know there’s lots of research on if this is actually safe or not and I’ve read lots of conflicting info, so I’d rather not risk it since I eat these eggs all the time. I’ve even used avocado oil, a much higher smoke point oil, but it still smokes at the heat for the leidenfrost effect to occur. It seems impossible to avoid oil smoking if you follow all the basic stainless steel 101 stuff that I’ve read and watched.