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Eggs in Glass – Breakfast

5 from 3 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 39 kcal
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Ingredients
 

  • 4 piece Free range eggs
  • 0,25 piece Freshly diced cucumber
  • 2 piece Fresh tomatoes
  • 2 small Spring onions fresh
  • 6 pinch Dried oregano
  • Salt to taste
  • Black pepper from the mill to taste

Instructions
 

  • To start with, dice the cucumber, tomatoes and spring onions very small. Mix with salt, pepper and oregano. To taste.
  • Boil the eggs until soft as usual and peel them. Put the first egg in a glass. Vegetables on it. Then put the second egg and some vegetables over it. Do the same for the second glass.
  • Decorate as you like. In addition, I got warm rolls to finish baking. Good Appetite.
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Nutrition

Serving: 100gCalories: 39kcalCarbohydrates: 6.5gProtein: 1.5gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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