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Archive for the ‘Egg’ Category

Lunch:

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I was hungry. Really hungry. And I wanted something familiar, homey. And I felt brazen. So I made a fried egg salad. It sounded yummy. Comfortable and weird. What the heck, food is food.

I grabbed greens, eggs, all the random veggies I had that made sense, and ingredients for a yummy honey mustard vinaigrette. I wanted tang and sweet — sharp cheddar, salty egg, delicious greens. It all sounded good. So I slapped it all together.

Recipe for Salad with Honey Mustard Vinaigrette and Fried Egg

Basic ingredients, ready for action. Egg and butter not depicted.

Ingredients:
(Lunch salad, serves one.)
4 cups of mixed baby greens.
15 baby carrots, cut into thirds.
1 tomato, chopped.
1 fistful of fresh italian parsley, chopped.
1 fistful of fresh chives, chopped.
2 T grated extra sharp cheddar.
2 large eggs.
1 tsp butter.
Freshly cracked pepper, to taste.

Vinaigrette or Citronette:
(Use only what you need. Refrigerate extra for a couple of days.)
3 T extra virgin olive oil.
1 T red wine vinegar.
1 tsp mustard.
1 tsp honey.
Pinch of salt, to taste.

I made my bed of greens, and I chopped the carrots and tomatoes that would lie in it. I added my herbs. I mixed up my vinaigrette. And I put the butter in my ancient cast iron pan, and fried my egg, over medium, just like I like it. Cook the whites, leave the yolk super juicy. I tossed the egg on top of the salad, drizzled the dressing over it all, mixed it up with my fork, and gobbled it up.

Salad with Honey Mustard Vinaigrette with Fried Egg

Here it is, dressing drizzled over the egg, all juicy and delicious and ready to be busted open.


The Verdict:
I loved this. So much. So much, it’s been hard to think of anything interesting enough to follow it up with. The cheese got a little melty with the hot egg. The chives added that delicious hint of oniony heaven. The egg… The juicy, delicious, amazing egg. The yolk mixed with the dressing and coated the leaves. The crispy edges of the egg whites added this beguiling crunch. The carrots helped crunchify it even more, while the tomato juices blended with the egg yolk and the honey mustard vinaigrette perfectly.

Salad with Honey Mustard Vinaigrette and Fried Egg, Ready to Eat

Time to devour it!

This salad? This is exactly why I play in the kitchen. When it works, it works. And I don’t just mean that the recipe is perfect, I mean that what you really want, what you crave, is exactly what you create, and you get to eat it, and it is just, well, right. It was just right. This salad, it was exactly what my weird brain craved, and my mouth was happy, and my tummy was full, and it was perfect.

Make it a Meal:
Done.

Pack it to Go:
Not going to happen. Sorry, but unless it’s easy for you to pack a raw egg and fry it at work (or wherever you eat your packed lunch) this one isn’t going to go anywhere. Eat it at home, where you have your fully functioning kitchen, and enjoy it.

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I bought a jar of grilled cipolline onions in oil recently, just because they were next to the cocktail onions that were on my grocery list, and I was hungry, and they looked intriguing. The cipolline onions are very tasty, but other than randomly nibbling on them, I haven’t been quite sure how to use them.

While trying to plan a lunch salad, the cipolline onions and a carton of hard boiled eggs caught my eye, and I got an idea. I wanted strong, strong flavors — the intensity of a Nicoise salad, but with a different palette. I pulled out the parmigiano-reggiano, and some vegetables, and got to work. I knew this salad would need some serious crunch to measure up to the soft egg and the slippery onions, so I chose romaine and carrots to diversify the textures.

Cipolline Onion and Egg Ingredients

All the ingredients for two salads.

Ingredients:
(Serves one for lunch.)
1 heart of romaine, chopped.
2 scallions, chopped.
1/2 carrot, quartered lengthwise and chopped.
1/2 orange bell pepper, sliced.
1 hard boiled egg, cut into wedges.
1 fistful of basil, chopped.
1 T – 1/4 cup of fresh grated parmigiano-reggiano, to taste.
Cracked pepper, to taste.

Vinaigrette:
(Use only what you need; refrigerate extra for several days.)
1T red wine vinegar.
2 T extra virgin olive oil.
5 grilled cipolline onions, in oil.
1/4 tsp maple syrup.
Pinch of salt, to taste.

Cipolline Onion and Egg

Two salads, side by side.

I doubled all of the ingredients listed above, and prepared two lunches at the same time — one packed up to go to work with my husband, the other for me to enjoy later in the day. I started by making a nice hearty bed of romaine, and then I chopped up the vegetables and added them. I dusted it all with parmigiano-reggiano and black pepper, and then placed the sliced egg on top. I quickly mixed up my vinaigrette, nestling one jar in my husband’s packed lunch, and leaving the other on the counter for me.

Cipolline Onion and Egg, Eat

Ready to eat!

Verdict:
Powerful flavors. This salad was really delicious. I loved the egg and onion with the parmigiano. The carrot and romaine definitely played a key part. I’m not totally sure about the basil and the orange bell pepper — I think I could’ve omitted both, or maybe just added less of them. I’d like to try this salad again — it was really striking.

Cipolline Onion and Egg, Packed

Packed to go!

Make it a Meal:
Done.

Pack it to Go:
Done. Just keep the dressing separate until you’re ready to eat, then add only as much as you need, fork toss (or put the lid back on and give it a few quick shakes), and enjoy.

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