• 1 Tablespoon butter
• 4 eggs
• ½ Teaspoon salt
• ⅛ Teaspoon pepper
• ⅛ Teaspoon marjoram
• 2 Teaspoons red wine vinegar
• ½ Teaspoon parsley

Break eggs into skillet over ½ Tablespoon melted butter. Add spices and cook until whites are solid. Place eggs onto serving plates. Melt remaining ½ Tablespoon of butter and heat for two minutes. Stir in red wine vinegar and allow mixture to cook for another minute. Pour over eggs. Garnish with parsley

Yields 2 servings
Total Net carbs: 1 gram per serving