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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (139g) Recipe makes 4 servings |
||
| Calories 129 | ||
| Calories from Fat 77 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 73mg | 3% | |
| Potassium 287mg | 8% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.5g | ||
| Protein 8.3g | 16% | |
Deluxe Fried Eggs
By: bluemoon downunder
Jan 8, 2006
A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn't find it again, but I added to the original idea - which just had garlic sautéed in the oil before adding the eggs - when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I'll be making this again! The proportions used could, of course, easily be varied.
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 3 cups mushrooms, sliced
- 1 onion, chopped
- 2-4 garlic cloves, chopped
- 4-6 eggs
- salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon fresh basil, roughly chopped, for garnish
Directions
1
Heat the oil and the lemon juice in a non-stick pan and sauté the mushrooms, onion and garlic until they are just beginning to soften.2
Add the eggs, season to taste and fry gently and, if desired, when they are beginning to set, carefully turn them over.3
Transfer the mushrooms, onion and garlic mixture and the eggs to a serving plate or to individual serving plates and sprinkle with the chopped basil.
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- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ~Leslie~
On Jul 13, 2006
Scaled this recipe to make 2 servings and used fresh basil from my garden. We really enjoyed this, although I will say that my 6 year old turned her nose up at it, but really, I expected that! The adults thought it was great!
From: KITTENCAL
On Mar 29, 2006
I also cut this recipe to 3 eggs. This is a different way to serve eggs, my DH loved this, thanks bluemoon!...Kitten
From: Dienia B.
On Mar 27, 2006
i made this with butter and didnt use basil. this is nice if you want eggs for dinner. thank you for posting . dee
From: Jellyqueen
On Feb 23, 2006
This was really good. I was also worried about the lemon juice, but thought I would give it a whirl anyway...well it worked for me. Scaled the recipe to make 2 servings and it turned out fine. Thanks for the great recipe.
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