Fried Egg Breakfast Salad with Mustard Vinaigrette
Greens and shaved beets tossed in a bright mustard vinaigrette, topped with a fried egg. Salad for breakfast? Yes, please.
Servings: 4
Ingredients
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp minced shallot or red onion
- 1 tsp grainy mustard
- ¼ tsp kosher salt
- 1 tbsp butter
- 4 large eggs
- Salt and pepper
- 12 cups mixed greens
- 1 large beet peeled and very thinly sliced
Instructions
- In small bowl or mason jar, whisk together olive oil, lemon juice, shallot, mustard and salt.
- Melt butter in a large cast iron skillet over medium-high heat. When butter's frothing subsides, crack eggs into the pan. Season with salt and pepper. Cook until whites are set, covering the pan for the last minute or so to firm up the whites on top.
- In a large bowl, toss greens with enough dressing to lightly coat. Arrange on 4 plates. In same bowl, separately toss beets with a bit more dressing dressing and arrange on top of greens. Slide a fried egg on top of each salad.