Ww Friendly Low Carb Fried Eggs With Vinegar Recipes

Steps:

• Melt 1 tablespoon of the butter in a large nonstick skillet over medium low heat.
• Add the eggs and sprinkle with the salt, pepper, and marjoram or basil (work in batches if necessary).
• Cover and cook until the whites are set and the yolks are almost set, 3-5 minutes. (For steam-basted eggs, add 1 teaspoon water to the pan and cover with a lid; this helps the whites to set evenly).
• Remove to plates.
• PREPARE VINEGAR SAUCE AND GARNISH:.
• Place the skillet over low heat and add the remaining 1 tablespoon butter. Cook until the butter turns light brown, 1-2 minutes. Add the vinegar.
• Pour the vinegar mixture over the eggs.
• Sprinkle with the parsley (if using). Serve hot.

Steps:

• Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
• Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
• Place in a buttered casserole dish.
• Sprinkle with Parmesan and a little paprika.
• Bake at 350°F for 45 minutes.
• The top should be golden brown (its the crispy brown parts that really give it the flavor).

Steps:

• Split eggs lengthwise, take out yolk.
• Mix yolk with remaining ingredients except paprika.
• Fill eggs with mixture and sprinkle paprika on top.

Steps:

• Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
• When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
• Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.