Grilled Asparagus Salad with Fried Eggs
The other day I asked on Facebook if people preferred sugariness or savory breakfast items… and savory was hands down the winner! So to piggyback on that, I'yard breaking out this Grilled Asparagus Salad with Fried Eggs on peak! It works for pretty much whatsoever meal of the day and I'm thinking breakfast salads demand to be a movement.
Who wouldn't want a salad for breakfast that'due south loaded with farmer's market vegetables and a fried egg on top? Eggs are the perfect fashion to boot off each and every forenoon since they are packed with poly peptide and volition go along you full until it's time for lunch! But if a salad isn't your cup of tea for breakfast, this would be a perfect lunch or dinner! You could even add a flake of smoked salmon or grilled chicken on summit to circular it out. Any mode you lot spin this, I can promise it's going to be a welcome repast on the table!
Get excited considering over the next few months I'll be teaming up with the folks over at the American Egg Board to bring you some delicious recipes featuring eggs as part of their Good Egg Project! The Adept Egg Project is all near educating people virtually where their eggs come from. (something I think is important to keep in mind for all of our food!) For more info bank check out Incredible Egg
Grilled Asparagus Salad with Fried Eggs
- ¼ cup olive oil
- 1 tablespoon fresh red wine vinegar
- ½ teaspoon Dijon mustard
- Kosher table salt and freshly croaky blackness pepper
- i pound medium asparagus ends trimmed
- 1 yellow squash cut into coins
- ii handfuls arugula or whatever other leafy green mixture.
- ii tablespoons butter
- 4 large eggs
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In a small-scale bowl, whisk 3 tablespoons of the olive oil together with the cherry-red wine vinegar and mustard. Flavour with salt and pepper to gustatory modality and set bated.
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Heat an indoor or outdoor grill over medium loftier heat. Toss the asparagus and squash with the remaining olive oil and flavor with common salt and pepper. Transfer the vegetables to the grill and grill for five-6 minutes until the asparagus is just tender and the squash has grill marks. Remove from the grill using a pair of tongs and set aside. Cut the asparagus into 2 inch pieces.
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Toss together the dressing and the arugula in a large bowl and flavour with salt and pepper as needed. Add together the squash and the asparagus and toss to combine.
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Finally, rut the butter in a nonstick skillet over medium heat. Melt the eggs, sunny side up, until the white role is firm merely the yolk withal running, about iv-5 minutes and flavor with salt and pepper.
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Carve up the salad evenly corporeality iv plates, top each with a fried egg and serve immediately.
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