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+ servings

Fresh Fried-Egg Salad

Katerina | Diethood
This fresh fried-egg salad is a delicious and easy salad recipe that is perfect for lunch or even a savory breakfast. It's packed with avocado, chopped pecans, and more!
Servings : 1
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes

Ingredients
  

For the Salad
  • 2 cups Baby Romaine Lettuce
  • 1 Avocado , sliced
  • 2 tablespoons chopped pecans
  • 2 tablespoons olive oil
  • 1 egg
For the Salad Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • ground fresh peppercorn (optional)

Instructions
 

  • In a salad bowl or plate, combine the lettuce, sliced avocado and pecans.
  • Heat the olive oil over medium-high heat.
  • Break the egg and carefully place the egg in the heated olive oil without breaking the yolk.
  • Grab a large spoon, tilt the frying pan, and begin to baste the egg yolk with the olive oil by spooning the olive oil over the egg yolk until a white film appears.
  • Remove the egg with a slotted spoon, and place it on top of the salad.
  • In a separate mixing bowl combine all the ingredients for the salad dressing and whisk until thoroughly combined.
  • Pour over salad and garnish with ground fresh peppercorn.
  • Serve.

Nutrition

Calories: 471 kcal | Carbohydrates: 24 g | Protein: 11 g | Fat: 40 g | Saturated Fat: 6 g | Cholesterol: 163 mg | Sodium: 84 mg | Potassium: 1329 mg | Fiber: 15 g | Sugar: 4 g | Vitamin A: 8720 IU | Vitamin C: 47.1 mg | Calcium: 80 mg | Iron: 2.8 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch
Cuisine: American
Keyword: easy salad recipe, how to make a fried egg, salad with egg and avocado, salad with fried egg