1 Tbsp butter
4 eggs
1/2 tsp salt
1/8 tsp pepper
1/8 tsp marjoram
2 tsp red wine vinegar
1/2 tsp parsley
Melt 1/2 Tbsp butter in a skillet. Break the eggs into the skillet and add the salt, pepper and marjoram. Cook 5 minutes until whites are solid and yolks are mostly solid. Put the eggs on the plates.
Put other 1/2 Tbsp butter into skillet and cook for 2 minutes. Stir in red wine vinegar and cook another minute. Pour this over the eggs. Sprinkle parsley on top.
Makes 2 servings
1g carb per serving
This recipe was inspired from the Prevention Total Body Guide.
Lisa Shea's Library of Low Carb Books
