Balsamic Fried Eggs Recipe


Nutrition

Cal/Serving: 329
Daily Value: 16%

Low-Carb
Sugar-Conscious, Kidney-Friendly, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat28g43%
Saturated6g28%
Trans0g0%
Carbs5g2%
Sugars4g0%
Protein13g25%
Cholesterol372mg124%
Sodium148mg6%
Calcium63mg6%
Magnesium15mg4%
Potassium165mg5%
Iron2mg11%
Zinc1mg9%
Phosphorus203mg29%
Vitamin A540IU11%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg26%
Niacin (B3)0mg0%
Vitamin B60mg9%
Folic Acid (B9)47µg12%
Vitamin B121µg15%
Vitamin D2µg1%
Vitamin E4mg19%
Vitamin K11µg14%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Foreign Cinema

Foreign Cinema bastes their sunny-side up egg in the oil to give it an extra hint of flavor and to help with the cooking process. Their recipe douses the egg in balsamic at the end so the soft flavor of the yolk is contrasted with a bold, vinegar flavor.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2 eggs
  • 1 1/2 tablespoons aged balsamic vinegar
  • Spicy lettuce, such as mustard greens, watercress, or arugula, for garnish

DIRECTIONS

 

In a nonstick or seasoned egg pan, heat the olive oil over medium heat. When the oil is hot but not quite at the smoking point, crack open the eggs into the pan and cook for about 25 seconds, keeping the heat medium.

As they puff up, baste the top of the yolks with the hot oil to help them cook. After the eggs set, slide them onto a warm plate. Pour off any excess oil. Add the balsamic vinegar to the pan, and let it sizzle and reduce slightly for a moment or two.

Drizzle the vinegar over the eggs.

Recipe Details

Servings: 1

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