Tomato Feta Egg Breakfast with Hot Honey
Ingredients
4 Eggland's Best eggs, large
2 cups of cherry tomatoes
2 garlic cloves
¼ cup fresh basil
¾ cup feta cheese
1 tsp crushed red pepper
1 tbsp raw honey
Salt and pepper
2 slices of sourdough bread
1 tsp white wine vinegar (or apple cider vinegar)
Preparation
- Halve the cherry tomatoes and slice the garlic. Add the garlic to the skillet with olive oil. On medium heat, cook the garlic until fragrant and then add the tomatoes, salt and pepper.
- In a separate heated pan with butter or olive oil, carefully crack 4 Large Eggland's Best Eggs. Cook sunny side up or over easy.
- Plate the eggs alongside the cooked tomatoes and garlic.
- Crush the feta cheese and sprinkle it on top.
- Heat up the honey in the microwave to make it soft, add chili flakes and white vinegar and stir together. Drizzle on top.
- Serve as is, or toast sourdough to dip into it! This is lovely and adds a yummy crunch.
- Enjoy! :)
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/2 of breakfast |
|---|---|
| Calories | 485kcal |
| Fat | 21.75g |
| Saturated Fat | 9.8g |
| Cholesterol | 400mg |
| Sodium | 1174.3mg |
| Carbohydrates | 43.1g |
| Dietary Fiber | 2.21g |
| Protein | 26.94g |
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