Olive Oil Eggs with Piccolo Tomatoes and Pea Shoots

How we begin our day often determines how the day will unfold. Before you run out the door, or fire up your day’s work, you might considered making yourself something good to eat. This no-recipe recipe is a simple way to take quick pause and nourish yourself body, mind and spirit.

SHOPPING LIST:

1 Tablespoon Bella Cucina Extra Virgin Olive Oil
2 organic eggs (or whites only)
1 teaspoon Bella Cucina Calendula & Chive Savory Salt
1 Tablespoon Bella Cucina Piccolo Pomodoro Tomatoes
A small handful of pea shoots, micro greens or a dollop of Arugula Pesto 

PREPARATION:

In a 8 inch non-stick skillet, heat the olive oil over low heat until warm. Gently the eggs bowl into the pan. You can break the yolks if you don’t like runny eggs. Sprinkle with salt. Cover and cook over low heat just until done to your liking, about 2-3 minutes. Remove from heat and slide out onto a plate. Top with the tomatoes and some of their marinade. Top with the greens.

Variations:

Any of Bella Cucina Pestos would be a nice addition to the eggs, or Roasted Balsamic Peppers.