Fresh Egg Breakfast

Ready in 5 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Fresh Egg Breakfast"

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Fresh egg breakfast. Flavours, filling and fresh.

"What a simple way to make an easy breakfast look great! Excellent Photo. "

- promfh

Ingredients

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2 Eggs
1/2 Red onion; rings sliced thinly
4 Chives; torn 1/2 finger lengths
1 tablespoon Parsley; chopped
1 clove Garlic; cut in half
1 tablespoon Balsamic vinegar
1/2 cup Oil; for frying

Original recipe makes 1

Servings  

Preparation

1. Cut your garlic in half and rub the cut edge of garlic all around the center of the serving plate. It will make a difference to the flavour but no garlic breath.

2. Heat your pan first, then add oil. Stick the end of a wooden spoon in. If it fizzles it is hot enough. Put your two eggs in close together. If the oil spits too much turn it down a little.

3. cut your red onion thinly and add chives, parsley (keep a little parsley aside) then balsamic vinegar. Mix a bit. Put this sallad onto the middle of the plate and make a hollow for the eggs to nestle in.

4. Spoon hot oil over the top of the eggs to cook their sunny side just a little. Serve your eggs on top of the onion sallad and then drizzel any left over balsamic vinegar over the eggs and the rest of the parsley.

Serve!

Notes

This is an ideal breakfast for anyone wanting a healthier life style with easier and far more flavourfull food. If you prefer you can poach the eggs. I like the texture and crunch of crispy fried eggs with this one.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1776 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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What a simple way to make an easy breakfast look great! Excellent Photo.
promfh 6 years ago
This is an ideal breakfast for anyone wanting a healthier life style with easier and far more flavourfull food. If you prefer you can poach the eggs. I like the texture and crunch of crispy fried eggs with this one. [I posted this recipe.]
little_fieldmouse 6 years ago
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