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.
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.
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 1|
|Calories from Fat: 1464 (82%)|
|Amt Per Serving||% DV|
|Total Fat 162.7g||217 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 99.8g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 2115mg||651 %|
|Sodium 710.3mg||24 %|
|Potassium 1145.1mg||30 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 12.7g|
|Protein 67.7g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1776
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