Ingredients

　　1 tablespoon olive or canola oil

　　Three 1/4-inch-thick slices tomato

　　Salt and ground black pepper to taste

　　1 or 2 large eggs

　　Fresh parsley sprigs, to garnish

　　Pour the oil into a small or medium (depending upon how many eggs you are cooking) nonstick grill pan. Warm over medium heat. When the oil is hot, add the tomato slices and cook until browned, about 1 minute per side, seasoning to taste with salt and pepper. Remove the tomatoes to a plate and add the egg(s) to the remaining oil in the pan. Cook for 2 to 3 minutes, until the white is set and the yellow is as set as desired. Add to the plate with the tomatoes, garnish with parsley sprigs, and serve immediately.

　　Cooks' Note

　　This is obviously not a meatless breakfast since it includes eggs, but we’ve added no extra saturated fat in the way of an accompanying meat. Many people eat too much bacon, ham, or sausage that has been sugar-cured and also contains a large amount of the limited daily allowance of saturated fat. Enjoy your eggs with 2 slices Tasty Toast (page 83).

　　Sugar Busters! Quick & Easy Cookbook