Description
The Rainbow Veggie and Sauerkraut Plate with Sunny Eggs is a vibrant and nutritious dish that brings together the freshness of colorful vegetables, the creaminess of avocado, and the tangy goodness of sauerkraut, all topped with perfectly fried sunny-side-up eggs. This delightful plate is not only visually appealing but also packed with essential vitamins and probiotics to kick-start your day. Perfect for breakfast or brunch, this recipe can be prepared in just 15 minutes, making it an excellent choice for busy mornings or leisurely weekends. Customize it to your liking by swapping out veggies or adding your favorite toppings for an exciting flavor experience.
Ingredients
- 2 eggs
- 1 tsp olive oil or butter (for frying)
- Avocado, sliced
- 1 medium carrot, peeled (or 2 small)
- 45 cherry tomatoes
- 68 cucumber slices
- 2 tbsp red cabbage sauerkraut
- 2 tbsp white sauerkraut
- Salt & pepper, to taste
Instructions
- Heat olive oil or butter in a nonstick pan over medium heat.
- Crack the eggs into the pan and cook sunny-side up until the whites are set and yolks remain runny. Season with salt and pepper.
- While eggs are cooking, slice the avocado, peel and cut the carrot, and wash the cherry tomatoes.
- Arrange all prepped veggies on a serving plate alongside sauerkraut and sunny-side-up eggs.
- Drizzle with olive oil if desired and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 370mg
Keywords: Use fresh ingredients for optimal flavor and nutrition. Feel free to customize by adding different vegetables according to your taste preferences. For a vegan option, substitute eggs with tofu scramble.