Simply Delicious Fried Eggs for Breakfast
Servings: 1 serving
Print RecipeLearn how to cook delicious fried eggs that are actually healthy, and how to assemble a perfect breakfast plate in a matter of minutes.
Ingredients
Fried Eggs Ingredients
- 3 medium eggs (free range, organic)
- 1 small cup white mushrooms (small, cut in half)
- 5 cherry tomatoes
- ½ spring onion (chopped)
- 1 tbsp butter (for cooking, optional evoo or ev coconut oil))
- 1/2 tsp Himalayan salt
- pepper and chili mix
Extras
- 1 small cup raw almonds (pre-soaked overnight)
- 1 tbsp Dijon mustard (sugar free, additives free)
Instructions
- Preheat an enameled cast iron skillet over medium heat and add in the butter.
- Break the eggs into the skillet. Start cooking them slowly over medium heat.
- Do not move the eggs until the egg whites turn solid. Keep the temperature rather low, making sure not to overcook or burn the egg whites.
- Once the egg whites turn a bit solid, use a wooden spatula to unstick the eggs from the pan. You won’t have to turn the eggs on the other side.
- Now it’s the time to add the mushrooms on the side of the skillet. Using a wooden spatula, slowly rotate them on all sides until they are cooked evenly.
- Once the egg yolks turn solid (or as runny as you like them), remove skillet from heat and set aside. Sprinkle salt and pepper on top of cooked eggs and mushrooms.
- If the mushrooms aren’t yet cooked, remove only the eggs and continue cooking the mushrooms for 1-2 minutes.
- Now you’re ready to assemble your dish.
- Transfer cooked eggs on a flat plate. Add chopped spring onion and cherry tomatoes on a side. Complete the dish by adding the mustard and the almonds as well.
- That was it! You’ve just finished cooking the best fried eggs ever. How easy (and fun) was that?!
Notes
Instead of butter you can also use extra virgin olive oil or extra virgin coconut oil. Both are safe oils to use when cooking, and this simply means they will not oxidize when cooking at medium temperature.
Feel free to play with the spices or with the add-ons. I used spring onion and almonds as add-ons, as well as Dijon mustard. Use whatever you feel like, as long as it supports your health.