IE 11 is not supported. For an optimal experience visit our site on another browser.

Fried Eggs with Israeli Salad

COOK TIME
10 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(3)
Fried Eggs with Israeli Salad
Frances Largeman-Roth
COOK TIME
10 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(3)

Ingredients

  • 1/2 English (hot house) cucumber, diced
  • 2 tomatoes, seeded and diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped flat leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon sea salt
  • Nonstick cooking spray
  • 4 eggs
  • 4 slices 100% whole wheat bread
  • Chef notes

    Eggs are packed with protein and much-needed nutrients, making them a great addition to any morning meal. Sometimes, however, what comes with this those eggs isn't as good for us. Instead of enjoying eggs on a cheesy, fully-loaded sandwich from a fast-food chain, try mixing it up with this flavorful breakfast salad. Spicy red onions are the perfect complement to the richness of eggs.

    Nutrition info: Delivers 8 grams fiber.

    Preparation

    1.

    In a large bowl, combine the cucumber, tomatoes, onion, parsley, lemon juice and sea salt; set aside (can be made one day in advance).

    2.

    Spray a nonstick frying pan with cooking spray and heat over high heat. Crack eggs and place in pan. Turn heat down to medium-low and cook to desired degree of doneness, about 5 minutes for a slightly runny yolk.

    3.

    Toast the bread while the eggs are cooking.

    4.

    Serve one fried egg with a slice of toast and 3/4 cup of the salad.