In Europe eggs are served over everything including salads. This has become one of my favorite meals – so light and fresh! A fried egg served over a bed of greens with grilled onion, tomato, and a splash of balsamic with finely grated parmesan cheese.
Serve with some toast and you got a Parisian Salad. 😉
Amy’s Parisian Salad
- salad greens (mixed greens, spinach leaves…)
- tomato diced
- onion roughly chopped
- 1 egg
- 1 tablespoon butter
- balsamic vinegar
- tabasco (optional)
- onion powder
- fresh parmesan wedge finely grated
Dressing (stir together)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
In a pan add in the butter and grill up your onion on medium heat. In the meantime place your salad greens in a bowl with the chopped tomato. Pour over your dressing – sprinkle a pinch of salt, and fresh cracked pepper – toss. 🙂
Place your dressed greens onto a plate.
Next, add the grilled onions.
In the same pan you sauteed the onion cook your egg. Sprinkle the yolk with a touch of onion powder, salt, and pepper to give it some extra flavor. Once the egg whites have turned mostly white gently flip and cook for anther 30 seconds.
Place a couple of drops of tabasco sauce over top for a slight kick! 🙂 Then slide the cooked egg onto the bed of yumminess.
Lightly drizzle or spoon balsamic vinegar over top of the salad. Grate some parmesan and lastly crack fresh black pepper.
Enjoy your la salade ~ Bon Appetite!