Fried Eggs on Dark Bread

Ingredients

• 2 Scheiben Dark rye bread (Pumpernickel or whole grain rye bread)
• 2 große Eggs
• 1 EL Unsalted butter
• 0.5 TL Salt
• 0.25 TL Freshly ground black pepper
• 1 mittelgroße, reife Tomato
• 1 EL Fresh chives, chopped
• 1 Prise Sweet paprika powder
• Etwas Vegetable oil (optional, for non-stick pan)

Instructions

1. Prepare the dark rye bread by spreading each slice thinly with a teaspoon of butter. Have the tomato and chopped chives ready.
2. Heat a small non-stick pan over medium heat. Add the remaining tablespoon of butter (or a combination of butter and a touch of vegetable oil) and let it melt until lightly frothy, but not browned.
3. Carefully crack the eggs individually into the hot pan. Reduce the heat slightly to medium-low to prevent burning and maintain control over the cooking process.
4. Fry the eggs for about 2-3 minutes until the egg whites are set and the edges are slightly crispy, but the yolk remains runny. Season the eggs with salt, freshly ground pepper, and a pinch of paprika powder while frying.
5. While the eggs are frying, wash the tomato and slice it thinly or into wedges. Prepare the chopped chives.
6. Carefully remove the fried eggs from the pan and gently place them onto the prepared dark rye bread slices.
7. Serve the fried eggs immediately with the fresh tomato slices or wedges, and sprinkle generously with fresh chives. An additional pinch of paprika powder can be added for color and flavor.

Nutrition