Ingredients
Equipment
Method
- Start by heating a small cast iron skillet over high heat. Make sure it’s super hot before you begin cooking your eggs. This is essential for achieving that perfect crispy texture. You’ll want to hear that nice sizzle when the eggs hit the pan!
- As your skillet heats up, pile some fresh salad greens into a bowl. The greens should be vibrant and crisp, making a beautiful nest for your eggs.
- If you’re feeling fancy, use a vegetable peeler to shred a large carrot on top of the lettuce. This adds color and texture, making your salad even more appealing.
- Once your skillet is screaming hot, add a generous dollop of ghee. Watch it melt and sizzle, filling your kitchen with a lovely aroma.
- Crack the two large eggs into a small bowl first—this helps prevent any shell fragments from getting into your dish. Then, gently pour them into the hot skillet. You’ll see the edges start to cook immediately, which is a great sign!
- The whites touching the skillet will blister and cook quickly, while the raised whites near the yolk might need a little extra help to cook through. Tilt the skillet away from you, ensuring the hot ghee doesn’t splatter on you, and use an offset spoon to baste the whites with the hot ghee.
- Remember to use a towel or wear an oven mitt when you grab the skillet handle, as it will be very hot.
- Once the whites on top are set, turn off the heat. Carefully peek underneath to check if the eggs are crispy and golden brown—this is what you want!
- Using a fish spatula, gently remove the eggs from the skillet and place them on top of your salad.
- Season everything to taste with flake sea salt and freshly ground black pepper. Finally, drizzle on some All-Purpose Stir-Fry Sauce or your favorite aged vinegar for added zest.
- The sweet zing from the sauce or vinegar beautifully ties the dish together, especially when combined with the creamy yolk to create a natural dressing.
Notes
Making the Sunnyside Salad is simple, but here are some tips to ensure success.
- Storage: Store any leftover salad in an airtight container in the fridge. It’s best enjoyed fresh, but it can last for a day.
- Freezing: I don’t recommend freezing this salad due to the fresh ingredients, especially the greens.
- Pairing: This salad pairs beautifully with grilled chicken or fish for a more filling meal.
- Vary the toppings: Try adding other veggies or proteins to create your perfect version of the Sunnyside Salad.
- Serving suggestion: Serve it as a light lunch or as a side dish to your favorite main course.