Summer Veggie Breakfast Plate With Frizzled Egg | Cooking Light

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat and calories, while ricotta is often less expensive.

whole grain toast

🥗Healthier: sprouted grain bread

💰Cheaper: white bread

Sprouted grain bread offers more nutrients, while white bread is often cheaper.

Heat a skillet over moderate to moderately high heat.

Add 1 tablespoon of olive oil to the skillet for cooking the egg.

Crack 1 egg into the skillet and let it cook, allowing the edges to become crispy and lacy.

While the egg is cooking, prepare the vegetables: slice 1 cup of cucumber into half moons and add to a bowl.

Cut 0.5 cup of cherry tomatoes in half and add to the bowl with cucumber.

Drizzle a little leftover olive oil (about 0.5 teaspoon) over the vegetables.

Add 1 teaspoon of red wine vinegar to the vegetables.

Season the vegetables with a pinch of salt and freshly ground black pepper.

Tear fresh basil leaves and add them to the vegetable mixture, reserving some for garnish.

Check the egg; once the white is set, drain it on a paper towel and sprinkle with salt.

Toast multigrain sourdough bread in the remaining oil in the skillet until golden brown.

Assemble the plate by adding the vegetable mixture, the frizzled egg, and the toasted bread.

Garnish with additional black pepper and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens