I have never prepared a salad with scrambled eggs in it before, so when I spotted this recipe, I initially wasn’t going to try it out. I’m glad I came to my senses though because I must say, it was delicious. And believe it or not, it was filling to boot.
The Recipe
There are three parts to this dish. The vinaigrette, the scrambled eggs and the lettuce. I guess you could count the eggs and the lettuce as the “salad.” The whole thing is fairly simple to put together and there are no special skills necessary to do so. I would say it took me about 20 minutes, from start to finish.
The vinaigrette in this dish really stands out. It’s very flavorful and it combines well with the eggs. I would probably say it’s my favorite part. It combines shallot, garlic, vinegar, mustard, parsley and a few other ingredients. I’d venture to say that one could use this vinaigrette in any number of dishes. It’s very versatile.
As far as the eggs go, there’s no milk necessary. All you’ll need is some butter, sour cream, salt and pepper. And these eggs are very good as well. They’re definitely rich and tasty.
Ingredients
Serves: 4-6
For the Vinaigrette
1 Shallot, Chopped
2 Teaspoons Garlic, Minced
2 Tablespoons White Balsamic Vinegar
1 Tablespoon Dijon Mustard
4 Tablespoons Parsley, Chopped
1 Teaspoon Dried Thyme
1/2 Teaspoon White Granulated Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/3 Cup Extra-Virgin Olive Oil
For the Salad
1 1/2 Pounds Mushrooms, Sliced
Extra-Virgin Olive Oil
2 Tablespoons Butter
10 Large Eggs
1/3 Cup Sour Cream
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
6 Cups Baby Greens, Arugula or Something Comparable
Step-by-Step Instructions
I’d like to thank Ellen Brown for her wonderful resource called The New Cast Iron Skillet Cookbook. I’ve been using this book for recipes over the past week and they’ve all been incredible. I really don’t know where Ellen finds her creativity, but it’s working.
Prepare the Vinaigrette
In a medium sized bowl, combine the shallot, garlic, vinegar, mustard, parsley, thyme, sugar, salt, pepper and olive oil. Whisk these ingredients together well and set aside.
Cook Down the Mushrooms
Warm a large skillet over medium-high heat. Add two tablespoons olive oil to the pan and then add the mushrooms to it as well. Stirring occasionally, cook the mushrooms for about 10-15 minutes, giving them time to release their moisture. When the liquid in the pan all but evaporates, turn off the heat and set the pan aside.
Cook the Eggs
In a medium sized bowl, combine the eggs, sour cream, salt and pepper and beat everything until the mixture is smooth.
Then, warm a large cast iron skillet over medium heat. Add the butter to the pan and when it’s melted, go ahead and add the egg mixture as well. Using a spatula, continue to scrape the bottom of the pan until the eggs are firm. You don’t want to overcook the eggs, so just continue scraping until they’re just set.
Combine Ingredients
Add the lettuce to a large bowl. Then, add the eggs, mushrooms and vinaigrette. Toss everything until the lettuce is coated with the vinaigrette.
Plate & Serve
Divide the salad among plates and serve. Enjoy!
The Final Scrambled Egg & Baby Green Salad
This really was a good one. We actually ate this for dinner last night and I didn’t think it was going to fill me up. It did and I was somewhat surprised. We have some leftovers, so we’ll be enjoying all the flavors again tonight. If you try this out, please leave your thoughts below in the comment section. Thanks for reading!
Leave a Reply