Herbed Sunny Side Eggs

Herbed Sunny Side Eggs

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Serves: 2 Cooking Time: 20 min


  • 2 pieces toasted multigrain toast
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 organic frozen sliced mixed peppers
  • 1 bunch chopped parsley
  • 2 tbsp dill
  • 2 chopped scallions ( green part only)
  • 2 organic large eggs
  • Salt & Freshly ground pepper



Toast your bread and place it on 2 separate plates


Heat 1 tbsp of oil in a non stick pan on high and add the peppers to cook down for 5 minutes, reduce to medium heat


Add the scallions and herbs and stir to cook down for 8-10 min with salt and pepper before transferring 1/2 of the mix a top each piece of bread, leave the heat on the stove


In the same pan place the remaining olive oil and crack both eggs on top, add salt and pepper and cook for 3-4 minutes, when done place egg on top of herbs

Parsley might be a strong contender for my affection of lemons. It had a lot of soul to it, it can elevate you with its bright crisp leaves, ground you with its earthiness and it stands its ground when cooked down. In general herbs can be finicky greens once they’ve been cut and a bit high maintenance if you ask me, if not stored in a semi moist cool environment they begin to wilt and begin to look quite unattractive and sad. As it turns out, I forgot to use some herbs before a trip to Florida and upon my return decided to transform them into breakfast. The egg in this recipe is best left as a sunny side so that the yolk is able to run wild all over the plate and coat the herbs. The toasted bread, well that just helps soak up all the goodness from the egg yolk, brownie points if you decide to pat on some butter before topping the bread with the herb mixture for a richer flavor.

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