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 minutesmins
Cook Time 3 minutesmins
Total Time 8 minutesmins
Ingredients
For the Salad
2cupsBaby Romaine Lettuce
1Avocado, sliced
2tablespoonschopped pecans
2tablespoonsolive oil
1egg
For the Salad Dressing
3tablespoonsextra virgin olive oil
2tablespoonsfresh 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.
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