FRIED EGGS WITH CORIANDER, CUMIN AND BALSAMIC VINEGAR
Make and share this Fried Eggs With Coriander, Cumin and Balsamic Vinegar recipe from Food.com.
Provided by MarraMamba
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
- When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
- Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.
DEVILED EGGS DELIGHT (ATKINS FRIENDLY - LOW CARB)
Make and share this Deviled Eggs Delight (Atkins Friendly - Low Carb) recipe from Food.com.
Provided by mariposa13
Categories < 15 Mins
Time 5m
Yield 8 eggs
Number Of Ingredients 5
Steps:
- Split eggs lengthwise, take out yolk.
- Mix yolk with remaining ingredients except paprika.
- Fill eggs with mixture and sprinkle paprika on top.
WW FRIENDLY LOW CARB FRIED EGGS WITH VINEGAR
Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way". These may be cooked 1-2 days ahead, refrigerated in a covered container, and reheated at 350 degrees for 8-10 minutes, or served at room temperature in a sandwich with sprouts and sliced cheese.
Provided by KateL
Categories Breakfast
Time 10m
Yield 8 eggs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium low heat.
- Add the eggs and sprinkle with the salt, pepper, and marjoram or basil (work in batches if necessary).
- Cover and cook until the whites are set and the yolks are almost set, 3-5 minutes. (For steam-basted eggs, add 1 teaspoon water to the pan and cover with a lid; this helps the whites to set evenly).
- Remove to plates.
- PREPARE VINEGAR SAUCE AND GARNISH:.
- Place the skillet over low heat and add the remaining 1 tablespoon butter. Cook until the butter turns light brown, 1-2 minutes. Add the vinegar.
- Pour the vinegar mixture over the eggs.
- Sprinkle with the parsley (if using). Serve hot.
Nutrition Facts : Calories 195.3, Fat 15.3, SaturatedFat 6.8, Cholesterol 387.3, Sodium 774.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 12.6
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