I know what you are thinking. Fried egg grilled vegetable salad? Are you nuts?
I am not.
The fried egg might seem like an unlikely topping to a cool crisp salad but in fact they make wonderful friends. Lettuce is more versatile than we give it credit for. Using a fried egg on your salad adds warmth, depth, and a little protein to the meal, and it makes its own dressing! Slightly wilting some of the lettuce with warm egg and vegetables brings out the lettuce’s natural juice and flavor and creates a wonderful contrast of temperatures on the plate.
This Lammas celebrate the warmth of the sun and the fruit of the earth and the gifts of nature with this seasonal salad. Serve as a main course and finish the meal with a bowl of fresh picked berries topped with some homemade whipped cream.
Fried Egg and Grilled Vegetable Salad
4 large eggs—freshest you can get
Butter for egg frying
4 cups of your favorite blend of lettuces—we used red romaine and green leaf lettuces for the photo
½-1 small yellow squash, cut into half inch circles
½-1 small zucchini, cut into half inch circles
8 whole pearl onions, peeled or 2 small yellow onions peeled and quartered
8 cherry tomatoes
1 ear of corn, whole and shucked (save the husks for your Sunbursts!)
Olive oil for drizzling
Fresh cracked pepper
Wash and dry your lettuces. Divide onto 2 large dinner plates. Set aside. On metal or bamboo skewers (soaked) arrange your vegetables in an alternating pattern (all except the corn.) Preheat your grill on high. Drizzle your skewers and corn with olive oil. Season with salt and pepper to taste. Place your skewers and corn on the grill and cook to desired doneness. The vegetables should have distinct grill lines and have some give but still remain firm. Once cooked, remove your vegetables from the grill and allow to rest. When the corn is touchable, cut the kernels from the cob and sprinkle over the lettuce. Remove the vegetables from the skewers and divide between the plates.
Now is the time to fry your eggs. If you wish to have a yolky dressing the over easy or sunny-side up method is preferred (or you could poach or soft-boil your eggs for a butter-free option.) Making a runny egg takes a bit of practice, but it is worth the effort and a few broken yolks.
In a cast iron or non-stick skillet melt your butter over medium heat. A tablespoon should do. Lightly tap 1 egg at a time on a flat surface. Open the egg into the pan. Repeat for the remaining eggs (depending on the size of your pan this may need to be done in multiple batches, adding more butter as needed.) Cook for 1-3 minutes over medium heat, until the white is set and the edges are looking crispy. For sunny-side up eggs you will want to remove them now. For over easy, once the white is set flip the egg with a spatula and immediately turn off the heat. Cook for an additional 30 seconds on the residual heat. Remove eggs from heat and place on top of your salad.
Season with sea salt and fresh cracked pepper.
Note: Feel free to use any combination of seasonal produce you like. I love adding some grilled mushrooms, late radishes and baby kale to the mix, but the rest of my family is not so adventurous.