This simple fried eggs with red wine vinegar recipe can be used for a quick breakfast, or for a snack any time during the day.

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