Pan Fried Egg Salad PT30M https://img2.recipesrun.com/201907/2019/0821/c6/4/513250/300x200x50.jpg 4 servings Ingredients: Sea salt Fresh cracked black pepper 2 tbsp. Capers, drained 2 tbsp. Finely chopped scallions or chives Radishes, halved and thinly sliced 2 stalks Celery, thinly sliced 1 head Butter lettuce, torn into bite size bites Sea salt Fresh cracked black pepper 2 tbsp. Unsalted butter 3 Large eggs Fresh cracked black pepper Sea salt 1/3 - 1/2 cup Olive oil 1 tsp. Dijon mustard 2 tsp. Honey 1/4 cup Fresh lemon juice 1/2 tsp. Lemon zest
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Pan Fried Egg Salad

By zhanghengshuo

4 Person
30 Minutes
0 Calories
It can be safely assumed that if I’m home and I'm hungry I’m eating an egg. It’s a thing that happens multiple times a day in the most inglorious of circumstances: eggs just boiled, eaten standing in front of the dishwasher/eggs scrambled with six days old rice eaten from the small skillet it was cooked in / eggs fried with accidentally too much hot sauce/eggs in a corn tortilla while texting. Eggs – because they’re so versatile because they’re always in the fridge because they bring actual energy back to my brain. Most recently I’ve taken to combining my favorite eggs with the other baking staple in the refrigerator: BUTTER. Because really and truly why not? What was ever fried in butter to its detriment? Literally nothing. And so – Butter fried eggs. Plus a salad, because we are happy and balanced humans who know their worth (which today, is measured in eggs and butter, amen).

Ingredients

Salad

  • Sea salt

  • Fresh cracked black pepper

  • 2 tbsp. Capers, drained

  • 2 tbsp. Finely chopped scallions or chives

  • Radishes, halved and thinly sliced

  • 2 stalks Celery, thinly sliced

  • 1 head Butter lettuce, torn into bite size bites

Eggs

  • Sea salt

  • Fresh cracked black pepper

  • 2 tbsp. Unsalted butter

  • 3 Large eggs

  • Fresh cracked black pepper

  • Sea salt

  • 1/3 - 1/2 cup Olive oil

  • 1 tsp. Dijon mustard

  • 2 tsp. Honey

  • 1/4 cup Fresh lemon juice

  • 1/2 tsp. Lemon zest

Method

  • 01
    To make the vinaigrette I start with a small mason jar with a tight-fitting lid. Into the jar place lemon zest and juice, honey, mustard, olive 1/3 cup olive oil, and a good pinch of salt and pepper. Place the lid on the jar and give it a good shake for a good minute until the dressing is emulsified. Open the jar, taste the dressing and add more olive oil, salt, pepper, or sweetness to your taste. Return the lid to the jar and shake once again. Allow resting in the refrigerator until ready to pour onto the salad. (You'll have more dressing that you need for this salad. Just save the rest in the fridge! It's great to have on hand!)
  • 02
    Bring a medium pot of water to a boil. Add the eggs to the boiling water and set a timer for 11 minutes. Boil eggs for 11 minutes. Remove from heat, and drain the pot under cold water. Allow the eggs to cool for several minutes, until cool enough to handle.
  • 03
    When the eggs are cool enough to handle, crack the shells, run under cold water and peel the eggs. Slice each peeled egg in half.
  • 04
    In a small skillet over medium heat, melt the butter. Add the eggs, cut side down into the melted butter and allow to cook, undisturbed for 3 to 4 minutes. Take a look under each egg and see that it's nice and golden brown. Remove from the pan and allow to rest cut side up on a plate.
  • 05
    To assemble the salad, place salad leaves in a medium bowl. Toss with a few tablespoons of dressing. Dish onto plates. Top with celery, radishes, scallions or chives, and capers. Drizzle each plate with a bit more dressing. Top with fried eggs, salt and pepper. Enjoy immediately!

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    Pan Fried Egg Salad

    4.6

    ( By zhanghengshuo )

    It can be safely assumed that if I’m home and I'm hungry I’m eating an egg. It’s a thing that happens multiple times a day in the most inglorious of circumstances: eggs just boiled, eaten standing in front of the dishwasher/eggs scrambled with six days old rice eaten from the small skillet it was cooked in / eggs fried with accidentally too much hot sauce/eggs in a corn tortilla while texting. Eggs – because they’re so versatile because they’re always in the fridge because they bring actual energy back to my brain. Most recently I’ve taken to combining my favorite eggs with the other baking staple in the refrigerator: BUTTER. Because really and truly why not? What was ever fried in butter to its detriment? Literally nothing. And so – Butter fried eggs. Plus a salad, because we are happy and balanced humans who know their worth (which today, is measured in eggs and butter, amen).
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 20 Mins
    • Cook Time 10 Mins
    • Total Time 30 Mins
    02 Ingredients
    Salad
    Sea salt
    Fresh cracked black pepper
    2 tbsp. Capers, drained
    2 tbsp. Finely chopped scallions or chives
    Radishes, halved and thinly sliced
    2 stalks Celery, thinly sliced
    1 head Butter lettuce, torn into bite size bites
    Eggs
    Sea salt
    Fresh cracked black pepper
    2 tbsp. Unsalted butter
    3 Large eggs
    Fresh cracked black pepper
    Sea salt
    1/3 - 1/2 cup Olive oil
    1 tsp. Dijon mustard
    2 tsp. Honey
    1/4 cup Fresh lemon juice
    1/2 tsp. Lemon zest
    03 Method
    Step 1
    To make the vinaigrette I start with a small mason jar with a tight-fitting lid. Into the jar place lemon zest and juice, honey, mustard, olive 1/3 cup olive oil, and a good pinch of salt and pepper. Place the lid on the jar and give it a good shake for a good minute until the dressing is emulsified. Open the jar, taste the dressing and add more olive oil, salt, pepper, or sweetness to your taste. Return the lid to the jar and shake once again. Allow resting in the refrigerator until ready to pour onto the salad. (You'll have more dressing that you need for this salad. Just save the rest in the fridge! It's great to have on hand!)
    Step 2
    Bring a medium pot of water to a boil. Add the eggs to the boiling water and set a timer for 11 minutes. Boil eggs for 11 minutes. Remove from heat, and drain the pot under cold water. Allow the eggs to cool for several minutes, until cool enough to handle.
    Step 3
    When the eggs are cool enough to handle, crack the shells, run under cold water and peel the eggs. Slice each peeled egg in half.
    Step 4
    In a small skillet over medium heat, melt the butter. Add the eggs, cut side down into the melted butter and allow to cook, undisturbed for 3 to 4 minutes. Take a look under each egg and see that it's nice and golden brown. Remove from the pan and allow to rest cut side up on a plate.
    Step 5
    To assemble the salad, place salad leaves in a medium bowl. Toss with a few tablespoons of dressing. Dish onto plates. Top with celery, radishes, scallions or chives, and capers. Drizzle each plate with a bit more dressing. Top with fried eggs, salt and pepper. Enjoy immediately!
    04 Author
    zhanghengshuo zhanghengshuo
    91 Recipes

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