Sunnyside Salad for the week
- Yield 1 serving
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
Sunnyside Salad for the week sits in the Salads section of Regbie. The card serves 1 serving. Plan on 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 serving
- 2 cups salad mix
- 1 large carrot, peeled
- 2 large eggs
- Freshly ground black pepper
- All-Purpose Stir-Fry Sauce, Aged sherry vinegar or balsamic vinegar
Method
Warm a small cast iron skillet on high. Get it super hot before you start cooking your eggs.
In the meantime, pile some salad greens into a bowl.
If you’re feeling fancy, use a vegetable peeler to shred some carrots on top of the lettuce.
Once the skillet is screaming hot, add a big dollop of ghee.
Crack two eggs into a small bowl and pour them into the hot skillet.
The whites touching the skillet will blister and cook right away, but the raised whites near the yolk need a little extra help to cook through. Tilt the skillet away from you (so the ghee doesn’t splatter on you and your pretty clothes), and use an offset spoon to baste the whites with the hot ghee. Remember to use a towel or wear an oven mitt when you grab the handle of the skillet.
Once the whites on top are set, turn off the heat.
When you peek underneath, the eggs should be crispy and golden brown.
Lift the eggs with a fish spatula and place them on top of your salad. Salt to taste with salt and pepper and drizzle on All-Purpose Stir-Fry Sauce or a reliable aged vinegar.
The slightly sweet zing of All-Purpose Stir-Fry Sauce or aged vinegar ties the dish together—and when combined with the soft yolk, it’ll make an instant salad dressing. (Acid plus fat = dressing!)
