Heat the canola oil in a small pan over medium-low heat.
⚙ Pan-fryingStoveFrying pan
2
Gently crack the eggs into the pan.
Stove
💡Crack the egg into hot but not smoking fat: in fat that's too hot, the white burns at the edges before it sets near the yolk.
3
Season with salt and black pepper and fry 2–3 minutes, until the whites are set and the yolks still soft.
Stove
4
Serve with the toast and tomatoes.
67calories
4 gprotein
1 gcarbs
5 gfat
● protein 21%● carbs 6%● fat 73%
Per serving (59 g), of 4 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Bread: measured in pieces: one ≈ 250 g · 264 kcal per 100 g · More about Bread →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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