A more sophisticated version of the traditional fried eggs, with red wine vinegar for added tang and digestive power, plus mild herb flavoring from the marjoram.
Ingredients
1 Tablespoon butter
4 eggs
1/8 teaspoon marjoram
2 teaspoons red wine vinegar
1/2 teaspoon parsley
Salt and pepper to taste
Directions
Melt half the butter in a small skillet. When butter is sufficiently hot but not brown, carefully break eggs in. Add spices and cook on medium-low until yolks are done to your liking. Place eggs onto serving plates. Melt remaining butter. Stir in red wine vinegar and allow mixture to cook for another minute. Pour over eggs. Garnish with parsley.
Yields 2 servings
Total Carbs: 1 gram per serving
