Fried eggs over a salad
I was trying to make us a light lunch yesterday but I didn't want it to be so light that we would be hungry in a few hours. That's when I had the idea of frying eggs and tossing them on a bed of greens and some veggies. I'm always amazed how just a little protein goes a long way in keeping hunger at bay.
I made a salad from arugula, wild assorted mushrooms sauteed in a little bit of olive oil and cherry tomatoes. I dressed the salad with some red wine vinegar, extra virgin olive oil, seat salt and coarsely crushed black pepper. Then I fried the eggs in a non-stick sautee pan with a little butter before gently placing them on the salad.
You can jazz up any simple green salad with eggs. I grew up thinking that eggs were meant to be consumed at breakfast only but six months in France quickly taught me that eggs can be enjoyed at literally any time of the day.
Some other things I like to do with eggs are:
* Poached eggs in a spicy tomato sauce
* Egg sandwich on wheat bread with gently crushed soft boiled eggs, mustard and small celery chunks
* Fried eggs on a toasted English muffin and a slice of Jarlsberg
* Egg curry