Rainbow Veggie and Sauerkraut Plate with Sunny Eggs
Experience a burst of color and nutrition with the Rainbow Veggie and Sauerkraut Plate with Sunny Eggs. This vibrant dish features perfectly cooked sunny-side-up eggs paired with an array of fresh vegetables and tangy sauerkraut, making it an ideal choice for breakfast, brunch, or a light lunch. In just 15 minutes, you can whip up this visually stunning meal that’s not only delightful to the eyes but also packed with vitamins and probiotics for gut health. Customize the ingredients to suit your taste or seasonal availability, ensuring every bite is filled with freshness and flavor. Enjoy this nutritious plate any day of the week!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: Healthy
Ingredients
Scale
- 2 eggs
- 1 avocado, sliced
- 1 medium carrot, peeled and sliced
- 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
- Heat oil in a nonstick pan over medium heat. Crack in the eggs and cook sunny-side up until the whites are set but yolks remain runny. Season with salt and pepper.
- While the eggs cook, slice the cucumber and avocado, peel and slice the carrot into thin rounds, and rinse cherry tomatoes.
- On a plate, arrange sliced cucumber, avocado, carrot rounds, and cherry tomatoes. Add both types of sauerkraut on one side. Place sunny-side-up eggs in the center or atop the veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg