Description
Indulge in the vibrant goodness of the Rainbow Veggie and Sauerkraut Plate with Sunny Eggs! This colorful dish combines sunny-side-up eggs with a medley of fresh, crunchy vegetables and tangy sauerkraut, creating a delightful breakfast or brunch option that is as nutritious as it is visually appealing. Packed with vitamins and probiotics, this meal supports gut health while providing a quick and satisfying start to your day. Perfect for gatherings or personal enjoyment, it’s easy to customize with your favorite vegetables. Get ready to impress your taste buds and brighten your table with this delightful dish!
Ingredients
Scale
- 2 eggs
- 1 medium carrot
- 45 cherry tomatoes
- 68 cucumber slices
- Sliced avocado
- 2 tbsp red cabbage sauerkraut
- 2 tbsp white sauerkraut
- Salt and pepper, to taste
- 1 tsp olive oil
Instructions
- Heat olive oil in a nonstick frying pan over medium heat.
- Crack the eggs into the pan and cook until the whites are set but yolks remain runny. Season with salt and pepper.
- While the eggs cook, prepare the veggies: slice the cucumber and avocado, peel and thinly slice the carrot, and rinse the cherry tomatoes.
- Arrange all veggies on a serving plate along with both types of sauerkraut.
- Place the sunny-side-up eggs on top or beside the veggies for an appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 325
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg