Mini Meal: Egg and veggies

Making:

Mini Meal! AKA: Using up stuff from the fridge...

Eggs with olive topping, cucumber and tomatoes!

1 serving prepared

Here's what I have:

3 large eggs

2.1 oz Cherry Tomato

1.2 oz Persian cucumber

1 oz Sourcream

1.3 oz Katamala olives

Salt/Pepper

Preparation:

The sour cream and olives were mixed by running it through a food processor. The tomatoes and cucumbers were already pre-sliced and added to the plate at the end.

The eggs were beat in a separate bowl and seasoned with salt and pepper. A square non-stick pan was warmed up on medium high heat and the eggs were added to the pan. With the lid on these were allowed to cook for 4 minutes before cutting the egg in half. After flipping it the egg was allowed to cook for 2 more minutes to cook the other side . Once done cooking the eggs for rolled and added to the plate.

The plate!

- Kris

Comments

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