Rainbow Veggie and Sauerkraut Plate with Sunny Eggs
Dive into the vibrant world of the Rainbow Veggie and Sauerkraut Plate with Sunny Eggs, a colorful and nutritious dish perfect for breakfast or lunch. This delightful meal features sunny-side fried eggs served alongside a medley of fresh, crunchy vegetables and tangy sauerkraut, offering both flavor and visual appeal. Rich in essential nutrients and packed with gut-friendly probiotics, this dish is not only satisfying but also energizing. Whether you’re preparing it for a busy morning or a leisurely brunch with friends, this plate promises to brighten your day while keeping you nourished.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 tsp olive oil or butter
- Sliced avocado
- 1 medium carrot (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 in a nonstick pan over medium heat. Crack in the eggs gently and cook until whites are set but yolks remain runny (about 3 minutes). Season with salt and pepper.
- While the eggs cook, prepare the veggies by slicing the cucumber into rounds, cutting the avocado into slices, washing the cherry tomatoes, and peeling then slicing the carrot.
- On a serving plate, arrange the sliced vegetables neatly. Add both types of sauerkraut beside the veggies. Place the sunny-side eggs on top or beside them. Optionally drizzle with olive oil or sprinkle extra cracked black pepper.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg