1 Serving / 5–7 Minutes
2 teaspoons extra-virgin olive oil
salt and pepper
1. Place oil in a nonstick skillet over medium heat for 60–90 seconds. A drop of water should sizzle in the pan when hot enough.
2. Crack one egg into a small bowl, then slide egg into the pan. Repeat with other egg.
3. Let eggs cook for 3 minutes, then cover for 30 seconds to cook whites. For runny yolks, remove eggs immediately. For set yolks, turn off burner and leave in covered pan for 1–2 minutes more.
4. Season with salt and pepper to taste.
Per Serving: 140 calories, 9 g fat, 0 g total carbohydrate, 0 g dietary fiber, 12 g protein
DQs Count (per serving): Lean Meats & Fish 1