Monday, December 28, 2009

fastest fried egg lunch salad

When there's no time, and fried eggs with toast don't seem "lunchy" enough, this is what I make. The salad is done as fast as you can fry an egg



-- 3 cups baby spinach leaves, or other salad greens
-- 2 eggs
-- 1 piece bread
-- 2 t. mustard
-- 2 t. honey
-- salt
-- pepper
-- butter


1. Heat fry pan over medium-high heat, add in some butter. When hot, break 2 eggs into pan, salt and pepper eggs.

2. While eggs are frying, put bread in toaster to make toast. Fill a plate with washed baby lettuce leaves, or wash and dry some lettuce and cut it up and fill up your plate with that.

3. Check eggs to see if they are ready to flip. For this salad to work, you need to cook the whites but keep the yolks runny!

4. While the eggs finish, sprinkle the spinach leaves with mustard and honey straight from the squeeze bottles.

5. When the eggs are done to your liking, slide them out of the pan and onto your spinach leaves. Cut up the eggs and mix it all together so that the yolks mix with the mustard and honey to make a dressing.

6. Grab your toast and eat it up!