Directions:
- Heat 2 Tbsp butter (I used olive oil) in a large skillet over medium heat.
- Add tomato slices and cook until heated through. Remove tomatoes from skillet and place 1 slice on each English muffin half.
- Give the pan a quick wipe with a paper towel and add 1 Tbsp butter. When the butter is foaming break the eggs into the skillet. Season with salt and pepper. Cover and cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 6 minutes.
- Remove eggs from pan and place atop the tomatoes. Increase the heat to high and add to the skillet 2 Tbsp butter (I did stick with butter for this step), shallots or scallions, and vinegar. Boil the mixture until slightly reduced, stir in herbs. Pour sauce over eggs and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.3 Kcal (1479 kJ) | ||
| Calories from fat | 178.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.82g | 30% | |
|---|---|---|---|
| Cholesterol | 201.84mg | 67% | |
| Sodium | 274.48mg | 11% | |
| Potassium | 614.73mg | 13% | |
| Total Carbs | 33.63g | 11% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 12.47g | 25% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 149.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 111.51 Kcal (467 kJ) | ||
| Calories from fat | 56.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 30% | |
|---|---|---|---|
| Cholesterol | 63.71mg | 67% | |
| Sodium | 86.63mg | 11% | |
| Potassium | 194.03mg | 13% | |
| Total Carbs | 10.61g | 11% | |
| Sugars | 2.11g | 27% | |
| Dietary Fiber | 1.42g | 18% | |
| Protein | 3.94g | 25% | |
| Vitamin C | 8.1mg | 43% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 14% | |
| Calcium | 47.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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