A lighter version of breakfast for dinner, this salad with sliced apple, sharp cheese, bacon or sausage and a delectably runny fried egg is a down-home take on salade Lyonnaise.
- Salad greens, rinsed well and dried
- Balsamic vinaigrette (substitute maple syrup for honey if you really want to get into the breakfast spirit)
- Apple, sliced thinly
- Sharp/aged cheddar or parmesan cheese
- Bacon or breakfast sausage
- Eggs (one per serving)
- Butter or oil for cooking egg
- Cook bacon or sausage (I love cooking bacon in the oven).
- Add greens to large salad bowl and toss with balsamic vinaigrette to taste.
- Add sliced apples. Use vegetable peeler to shave cheese into salad. Toss gently to mix. Pile generous servings on large plates and add bacon or sausage.
- Fry the egg: Heat small skillet over medium heat. Add butter or oil and tilt pan so skillet surface is well greased. Tap side of egg on counter to crack it, then gently break egg into skillet. Turn heat to low and cook until egg white is firm. Cover briefly with a lid at the end if you want to make sure the white is not at all runny.
- Top salad with fried egg, sprinkling with salt and pepper. Serve immediately.
- You can flip the egg, turning off the heat if you like it over-easy, or continue cooking on low until desired doneness. You can also cook more than one fried egg at a time, but it’s much harder to keep them pretty for serving.
Here’s a link back to the post and pictures.