Sunny Side Up Eggs
Servings: 2
Calories: 540kcal
Ingredients
- 2 large Eggs
- 2 tsp Olive oil
- Salt and pepper to taste
- 4 Sausages
Vegetables
- 1 cup Mushrooms
- 1 cup Baby tomatoes halved
Instructions
- Cook the vegetables: Add the sliced mushrooms and sauté until golden brown. Cook baby tomatoes in the same pan. Season with salt and pepper. Set aside
- Cook the sunny-side-up eggs: Preheat the mini pan to medium-low heat. Add one teaspoon of olive oil or butter to the mini pan. Lower the temperature to low heat. Gently add the egg. Set the time to two minutes. At this time, the egg whites should have turned white.
- Serve: As soon as the egg whites are firm and can hold their shape, the yolks will have firmed up slightly. The sunny-side-up egg are ready. Add more butter to the pan to repeat the procedure for the second egg. Remove the eggs from the pan and place them on a plate. Lightly sprinkle with salt and pepper.
Nutrition
Calories: 540kcal | Carbohydrates: 2g | Protein: 27g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1161mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg