1/2 tsp(s)
1 medium
1 medium
1 whole, large
3 large(s)
1 Tbsp
3 cup(s)
1/2 tsp(s)
2 Tbsp(s)
1/3 Tbsp(s)
1/2 tsp(s)
150 g
4 g
60 g
28 g
4.95 g
Add the olive oil and lemon juice to a large bowl with a pinch of salt and pepper.
Add the vegetable and toss to coat well, set aside.
Bring a pan of water to a simmer and add the vinegar.
Crack the eggs in a small bowl one at a time.
Carefully add the eggs to the water and turn off the heat.
Cook for 4 minutes.
Remove with a slotted spoon and serve on top of the vegetables.
0.2 Servings Fruits / 7.6 Servings Vegetables
View Calorie Breakdown
Calories: 593.7
Omega-6 / Omega-3 ratio: 11 : 1
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