Beet Green Salad with Fried Egg

I have already showed you the cooked version of beet greens, so if you tried it and you liked it, maybe you are feeling more adventurous about the beet greens. They are really quite good, and my uncle David suggested a salad with them, and I thought, put an egg on top and I'm sold!

I love salads, and I love eggs so this was the perfect thing. It's quick and it's easy and it's quite hearty as well. Let's also say that it is yet another great way to get the most bang for your buck outta those seasonal beets!!!

There aren't a ton of ingredients, but feel free to add in your own ideas, too! That's what makes cooking brilliant, right? 

Here we've got gorgonzola cheese, a cucumber, red onion, egg, beet greens, and a few leaves of baby romaine that I grew in my garden! 

First things first: get your egg a cooking on the stove. If my egg is in a frying pan, it's gonna be sunny side up because I am an egg-flipping idiot. Can't flip it, why try. This tiny lodge pan, therefore, is a savior. 

Wash your greens well and chop. 

The chopping is optional, but really, it takes about a moment and it's a great way to blend your greens evenly and then distribute, all purdy, on your plate. 

Add diced red onion. I used a half a small onion. 

Then your cukes and your cheese. 
I love gorgonzola, I think it adds a ton of character. But if you have cheddar, use cheddar... or whatever you got on hand that you like. 

Dressing is totally your choice. I think a vinaigrette is great, I had this leftover which I made myself, but you can go straight oil and vinegar if you like, or use Ranch--no one is looking.... 

I like to add the dressing to the salad before the egg because I think it's better than way. 

By now your egg will be ready! So put 'er on top! 

I feel like this salad is perfect for my dining purposes. You see I skipped breakfast and went straight to I have the best of both worlds...and all on one place. 
The world is in perfect harmony! 

I live for the moment when I cut my egg and it gets yolk all over my salad. Why? I don't know, but there is something so yummy about egg yolk that calls me back again and again. I hope you feel the same as me. 

Beet Green Salad with Fried Egg 

Time: 10 minutes | Serves: 1 | Difficulty: Easy 

You Will Need:

A handful of beet greens, washed
A handful of baby romaine, washed
1/2 small red onion, diced
1/4 cucumber, peeled and sliced
1 egg 
Gorgonzola cheese to taste (or other cheese if you please!) 
Olive oil to cook your egg in 

Salad dressing of your choice 


In a small frying pan over medium high heat, place your olive oil in the pan. Crack the egg into the pan and allow it to cook, sunny side up, until the whites are cooked and the yolk is still runny, about 4-5 minutes. 

Meanwhile, chop your lettuce and beet greens and place them on your plate. 

Dice your onion if you haven't already and place on top of lettuce. 

Slice and peel the cucumber and put that on top as well. 

Sprinkle on a generous helping of the cheese.

Top with salad dressing.

By this time, your egg should be done. Place it on top of the whole, dressed salad.

Cut egg on top of salad, marvel at the runny yolks. Drool and eat. 

No comments:

Post a Comment