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Ingredientes
- 2 tablespoons good-quality extra virgin olive oil
- 2 eggs
- 1 ½ tablespoons aged balsamic vinegar
- Red mustard greens, watercress, or arugula, for garnish
Direcciones
- 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 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% |
Evaluaciones
30 de Septiembre de 2008
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
Comentarios
19 de Septiembre de 2008I 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?
