Fresh Fried-Egg Salad

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 1
Calories 471 kcal


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)


  1. In a salad bowl or plate, combine the lettuce, sliced avocado and pecans.
  2. Heat the olive oil over medium-high heat.
  3. Break the egg and carefully place the egg in the heated olive oil without breaking the yolk.
  4. 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.
  5. Remove the egg with a slotted spoon, and place it on top of the salad.
  6. In a separate mixing bowl combine all the ingredients for the salad dressing and whisk until thoroughly combined.
  7. Pour over salad and garnish with ground fresh peppercorn.
  8. Serve.

Recipe Notes

WW SmartPoints: 15 

Nutrition Facts
Fresh Fried-Egg Salad
Amount Per Serving
Calories 471 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 6g30%
Cholesterol 163mg54%
Sodium 84mg4%
Potassium 1329mg38%
Carbohydrates 24g8%
Fiber 15g60%
Sugar 4g4%
Protein 11g22%
Vitamin A 8720IU174%
Vitamin C 47.1mg57%
Calcium 80mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.