One Pan 10 Minute Over Easy Breakfast Flowers with Tomatoes
A cheerful 10-minute breakfast: over-easy egg flowers with cherry tomato petals and parsley stems.
Servings: 2 servings
Ingredients
- 4 cherry red tomatoes sliced in half
- 4 cherry yellow tomatoes sliced in half
- 2 large eggs separated (yolks from whites)
- Salt
- Parsley for stems
- Butter for the pan
Instructions
- Slice the cherry tomatoes in half and set aside.
- Separate the egg whites from the yolks carefully. Place each yolk in its own small bowl and the egg whites in their own bowl. Salt the egg whites and whisk.
- In a pan on low heat, add butter and melt. Assemble the cherry tomatoes into a flower shape, then place each egg yolk in the middle of each flower.
- Add the egg whites around the flowers. Cover and cook for 2-3 minutes until the egg whites whiten.
- Add parsley as stems, then cover and cook another 2-3 minutes.
- Serve with fresh sourdough and enjoy!
Nutrition
Calories: 74kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg