Mediterranean Brunch with Sunny Side up eggs and rusks by Virgilliant


Preparation time:  10 minutes

Cooking time:  10 minutes


-4 big sized barley rusks

-4 medium sized eggs

-4 tbsp. (60 ml) of Virgilliant Extra Virgin Olive Oil

-1 fresh tomato cut into tiny pieces

-200g of Greek yogurt (You can replace it with 200g of cottage cheese)


Step by step..

1.Put the rusks in a plate. Using your hand, throw  a few drops of water  to each rusk, in order to become soft as you prefer

2.Add ½  tbsp. of Virgilliant Extra Virgin Olive Oil to each one of the rusks

3.Add 50g of the yogurt (or cottage cheese as well) to each one of the rusks

4.Add the tomato pieces into the top and sprinkle oregano as you prefer

5.In a big skillet, heat 2 tbsp. of  Virgilliant Extra Virgin Olive Oil, and cook the eggs in low temperature for about 5 minutes

6.Serve eggs with the rusks immediately

Nutritional information (with plain yogurt 2%)

Per portion                                   

Calories: 799 kcal

Protein: 37.3 g                                   

Carbs: 70.1g         

Fat: 44.98g

Of which:

Total saturated: 12.48g

Monounsaturated: 26.9g

Polyunsaturated: 5.6g

Nutritional noticement

-Excellent source of calcium

-Great amount of proteins

-Source of vitamins including A and B complex vitamins

-Great source of fiber

-Suitable also for main meal

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