Balsamic Fried Eggs

Foreign Cinema

Ingredients

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

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by Gayle Pirie and John Clark

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.

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.

Nutrition

Calories per serving:

329 calories

Dietary restrictions:

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, No Sugar Added

Daily value:

16%

Servings:

1
  • Fat 28g 43%
  • Carbs 5g 2%
  • Saturated 6g 28%
  • Trans 0g
  • Sugars 4g
  • Protein 13g 25%
  • Cholesterol 372mg 124%
  • Sodium 148mg 6%
  • Calcium 63mg 6%
  • Magnesium 15mg 4%
  • Potassium 165mg 5%
  • Iron 2mg 11%
  • Zinc 1mg 9%
  • Phosphorus 203mg 29%
  • Vitamin A 540IU 11%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 47µg 12%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 4mg 19%
  • Vitamin K 11µg 14%
  • Fatty acids, total monounsaturated 17g
  • Fatty acids, total polyunsaturated 4g
See detailed nutritional info Have a question about nutritional data? Let us know.

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