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Fried Eggs or Sautéed Vegetables Recipe

American · Main course · 13 min total

A versatile base recipe for perfectly fried eggs or a quick sauté of seasonal vegetables, ideal for breakfast, lunch, or a light dinner.

Ingredients

• 2 large eggs
• 1 tablespoon unsalted butter or olive oil
• Salt and freshly ground black pepper to taste
• 1 cup mixed vegetables (e.g., bell peppers, zucchini, mushrooms), sliced
• 1 clove garlic, minced (optional)
• 1 teaspoon fresh herbs (e.g., thyme, parsley), chopped (optional)

Instructions

1. For fried eggs: Heat butter or oil in a non-stick skillet over medium heat. Crack eggs into the pan, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3-4 minutes. For firmer yolks, cook 1-2 minutes longer.
2. For sautéed vegetables: Heat oil in a skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes. Add garlic and herbs in the last minute if using. Season with salt and pepper.
3. Serve immediately as a main dish or alongside toast, rice, or a salad.

Tips

• Use a non-stick pan for easiest cleanup.
• For extra flavor, sprinkle with grated cheese or a dash of hot sauce.
• Leftover sautéed vegetables can be refrigerated for up to 3 days and reheated.

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