Ingredients
Essentials
- Celtic sea salt
- Freshly ground black pepper
- 4 tablespoons of butter
How to Make It
- Heat 1 tablespoon of butter in a small skillet over a medium-high heat.
- Crack and fry the eggs, preferably sunny side up, until the edges are golden (usually around 3-4 minutes). Remove from the pan and set to one side for the moment.
- Next, peel and crush the garlic clove. Add more butter if needed, then add the garlic to the skillet and sauté until it begins to turn a golden brown. Add a dash of salt and pepper.
- Sauté the halved tomatoes for about 2–3 minutes, turning half way.
- Optionally, I would recommend giving the rocket and prosciutto 30 seconds sauté too. Personally, I like the garlic and moist flavor it picks up from the pan. Otherwise, serve cold.
- Everything should be ready to serve, add salt and pepper according to your taste.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 189 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |