Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 1


2 large eggs at room temperature
1 shallot, peeled and chopped
Handful of arugula
3 sprigs of chopped parsley
1 teaspoon extra virgin olive oil
Salt and black pepper


In a small bowl, whisks the eggs and set aside—Fry the shallot for 5 minutes
over medium heat with a little oil. Pour the eggs into the saucepans and stir
the mixture for a second.
Turn the eggs over medium heat and brown them just enough so that the
loose eggs run on the burner for less than a minute. Add vegetables, herbs
and spices as it is still sweet. TIP: You don’t even have to turn it over, as you
can also simmer the egg (be careful not to burn it).
TIP: Another option is to put it in a roasting oven for 3 to 5 minutes (check if
it is only until it is golden but burnt).


Calories: 236 kcal
Protein: 12.82 g
Fat: 17.19 g
Carbohydrates: 7.55 g