1 slice iceberg lettuce
1 slice avocado
1 slice large tomato
Smidgen of olive oil
Salt & pepper to taste
¼ tablespoon any light salad dressing
Cut one thick slice of iceberg lettuce, one circular slice of avocado and one slice of tomato. On a pretty plate, stack the lettuce, tomato, and avocado – in that order. Drizzle with any light salad dressing. Set aside.
Lightly brush a nonstick frying pan with olive oil and place over medium high heat. Cook the egg sunnyside up or over easy. Place cooked egg on top of the salad stack. Salt and pepper to taste. Serve, enjoy the round shape, and eat right away. Drink with a hot cup of coffee, tea or water.