Ingredients
1 medium-sized egg
1 handful shredded or sliced carrot
1 pinch fresh rosemary
2 pinches fresh chopped chives
1 dash crumbled feta (optional)
1 whole wheat tortilla
Method
Sources
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RecipeNLG
dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Break your egg into a small skillet on the stove, and spread it around a little bit with a spatula. Take up your handful of carrot and drop it generously throughout the egg, trying to keep it all to one layer. Add the rosemary, sprinkled in the carrot-less spaces, then fill in the remainder with chopped chives (if you prefer, just take a nice long stem of chive and tear and drop it in as you go). If you are feeling especially gourmet, sprinkle in a little feta. Now turn up the heat! About medium-high. Watch the edges of the egg until they start to curl slightly and firm, maybe brown a bit. Then flip it over, turn down the heat to low, and let the carrots toast a little. Then, having the tortilla ready, turn off the heat and take the skillet off, turning it upside down over your tortilla. Ta-da!