Rainbow Veggie and Sauerkraut Plate with Sunny Eggs
Experience a burst of color and flavor with the Rainbow Veggie and Sauerkraut Plate with Sunny Eggs. This delightful dish is not only visually appealing but also packed with nutrients, making it an excellent choice for breakfast, lunch, or brunch gatherings. Featuring sunny-side-up eggs paired with an array of fresh vegetables and tangy sauerkraut, this meal offers a balance of taste and gut-friendly benefits. Quick to prepare in just 15 minutes, it’s perfect for busy days or meal prep. Customize it with your favorite veggies or sauces to match your palate!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Sliced avocado
- 1 medium carrot
- 45 cherry tomatoes
- 68 cucumber slices
- 2 tbsp red cabbage sauerkraut
- 2 tbsp white sauerkraut
- Salt & pepper to taste
- 1 tsp olive oil or butter for frying
Instructions
- In a nonstick pan, heat the olive oil over medium heat and crack the eggs gently into the pan. Cook sunny-side up until the whites are set and yolks remain runny. Season with salt and pepper.
- While the eggs cook, slice the cucumber into rounds, cut the avocado into slices, wash cherry tomatoes, and peel and slice the carrot.
- On a serving plate, arrange all vegetables attractively around the cooked sunny-side-up eggs. Add both types of sauerkraut on one side and drizzle with additional olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg