Ingredients
| large eggs, divided |
7
|
| all-purpose flour |
1/2 cup
|
| milk |
1/2 cup
|
| butter |
2 Tbsp.
|
| canola oil, divided |
4 Tbsp.
|
| baby arugula |
1 cup
|
| Fresh parmesan, shredded |
Directions
- PREHEAT oven to 400°
- In a bowl, COMBINE 3 eggs, flour, and milk.
- PLACE butter in a 9-inch pie plate or 9” cast-iron skillet. PLACE in the oven and MELT the butter. Once melted, REMOVE from oven and SWIRL butter around pan. POUR batter into pan and BAKE 20-24 minutes, until pancake is puffed.
- BREAK remaining 4 eggs into separate custard cups.
- In a small nonstick skillet over low heat, ADD 1 tablespoon oil. POUR the egg into the pan and COOK for 3 minutes, until the whites are mostly cooked. TILT the pan and use a spoon to BRING the warm oil over any uncooked patches of white until set.
- CUT pancake into four wedges, then TOP each with arugula, sunny side up egg, and parmesan.
- SERVE. REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving:
| Calories |
400
|
| Total Fat |
30 g
|
| Saturated Fat |
8.5 g
|
| Cholesterol |
345 mg
|
| Polyunsaturated Fat |
6 g
|
| Monounsaturated Fat |
14.5 g
|
| Sodium |
230 mg
|
| Carbohydrates |
15 g
|
| Sugar |
2 g
|
| Fiber |
1 g
|
| Protein |
16 g
|
| Vitamin A |
220 mcg
|
| Calcium |
170 mg
|
| Iron |
2.4 mg
|
| Vitamin D |
1.8 mcg
|
| Folate |
70 µg
|
| Choline |
270 mg
|
| Potassium |
190 mg
|