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RECIPE
7 INGREDIENTS8 STEPS20MIN

Tomato & Egg Cobs

4.0
3 Ratings

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Kitchen Mason

Hi I’m Emma & I want to help you create great food with CRAZY easy to follow step by step picture recipes.
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These incredibly tasty Tomato & Egg Cobs are delightfully ‘poshed’ up and perfect for treating your Mum to a well-deserved breakfast in bed on Mother’s Day!
20MIN
Total Time

Kitchen Mason

Hi I’m Emma & I want to help you create great food with CRAZY easy to follow step by step picture recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 Tbsp
4
Eggs , beaten
to taste
Fresh Parsley , chopped
to taste
Salt and Pepper
1 clove
Garlic , chopped
2
Brioche , halved

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Nutrition Per Serving

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CALORIES
284
FAT
15.2 g
PROTEIN
16.4 g
CARBS
20.5 g

Cooking Instructions

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Step 1
In a small frying pan (mine was about 8''/20 cm) heat Olive Oil (1 teaspoon) over a low heat then add the sliced Tomato (2) face down. Fry for about 5-10 minutes until softened then flip them over and cook for 3-4 minutes more.
Step 2
Meanwhile, add Fresh Parsley (to taste) and some Salt and Pepper (to taste) to the Egg (4).

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Nutrition Per Serving
Calories
284
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
20.5 g
7%
Fiber
5.9 g
21%
Sugars
3.0 g
--
Protein
16.4 g
33%
Sodium
275.9 mg
12%
Vitamin D
2.0 µg
10%
Calcium
68.0 mg
5%
Iron
3.0 mg
17%
Potassium
284.4 mg
6%
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