Ww Friendly Low Carb Fried Eggs With Vinegar

Entered for safe-keeping. From Bettina Newman RD and David Joachim's "Lose Weight the Smart Low-Carb Way". These may be cooked 1-2 days ahead, refrigerated in a covered container, and reheated at 350 degrees for 8-10 minutes, or served at room temperature in a sandwich with sprouts and sliced cheese.

• Ready In: 10 mins
• Serves: 4
• Yields: 8 eggs

Ingredients

• 1  tablespoon butter
• 8  large eggs
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon dried marjoram or 1⁄4 teaspoon dried basil

• VINEGAR SAUCE AND GARNISH

• 1  tablespoon butter
• 4  teaspoons red wine vinegar
• 1  teaspoon parsley, chopped (optional)

Directions

1. Melt 1 tablespoon of the butter in a large nonstick skillet over medium low heat.
2. Add the eggs and sprinkle with the salt, pepper, and marjoram or basil (work in batches if necessary).
3. Cover and cook until the whites are set and the yolks are almost set, 3-5 minutes. (For steam-basted eggs, add 1 teaspoon water to the pan and cover with a lid; this helps the whites to set evenly).
4. Remove to plates.
5. PREPARE VINEGAR SAUCE AND GARNISH:.
6. Place the skillet over low heat and add the remaining 1 tablespoon butter. Cook until the butter turns light brown, 1-2 minutes. Add the vinegar.
7. Pour the vinegar mixture over the eggs.
8. Sprinkle with the parsley (if using). Serve hot.