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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 1


Cost per recipe $0.71 view details


  1. In a nonstick or seasoned egg pan, heat the olive oil over medium heat.
  2. 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.
  3. As they puff up, baste the top of the yolks with the hot oil to help them cook.
  4. After the eggs set, slide them onto a warm plate. Pour off any excess oil.
  5. Add the balsamic vinegar to the pan, and let it sizzle and reduce slightly for a moment or two.
  6. Drizzle the vinegar over the eggs and drop a small handful of garnish on top. Serve with toasted bread.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 112g
Calories 147  
Calories from Fat 79 54%
Total Fat 8.75g 11%
Saturated Fat 2.73g 11%
Trans Fat 0.0g  
Cholesterol 372mg 124%
Sodium 129mg 5%
Potassium 145mg 4%
Total Carbs 4.76g 1%
Dietary Fiber 0.0g 0%
Sugars 4.27g 3%
Protein 11.19g 18%
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  • Mihir Shah
    I just made this for dinner and it was wonderful! Used a nice aged balsamic vinegar that reduced nicely and topped with both arugula and some macro greens. Very easy and highly recommend. I reduced the vinegar in the hot pan but off the burner.
    Yo he cocinado/probado esta receta


    • Seduction Meals
      06 de Octubre de 2008
      this sounds simply delicious
      • becky kim
        19 de Septiembre de 2008
        I tried making a meal with balsamic vinegar reduced in a pan and the vinegar curdled/burned away. is this because the pan was too hot or because the vinegar wasnt an aged high quality one?

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