Eat Well Live Well - Mediterranean Summer

Eggs with Mesclun Greens By Leia Suzanne

Food is not about impressing people. It’s about making them feel comfortable. ----- Ina Garten

Recipe Origin Story

I created this delightful dish of mesclun greens with eggs on a lazy Sunday morning when I was craving a simple yet flavorful breakfast. The inspiration came from a trip to the local farmer's market where I picked up a fresh bunch of mesclun greens that looked too beautiful to resist. I decided to pair them with perfectly cooked eggs for a satisfying and nutritious meal. My family loved how the freshness of the greens complemented the creaminess of the eggs, making it a breakfast favorite in our household.

Eggs with Mesclun Greens

Nutritional Information (per serving): Calories: 360 Carbs: 30g Protein: 17g Fats: 20g Fiber: 6g

Makes 2 servings | Prep Time: 4 minutes Cook Time: 8 minutes

Ingredients:

• 4 large eggs

• 4 slices pumpernickel bread

• 4 cups Mesclun greens

• 1/2 cup cherry tomatoes, halved

• 1/4 cup cucumber, sliced

• 1/4 red onion, thinly sliced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• Salt and pepper to taste

• 1 tablespoon butter or olive oil for frying eggs
  

Directions:

1.Prepare the Salad: In a large bowl, combine

2. Mesclun greens, cherry tomatoes, cucumber, and red onion.

3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

4. Pour the dressing over the salad and toss to combine.

5.Toast the Bread: Toast the pumpernickel bread slices until they are golden and crisp.

6.Fry the Eggs: Heat butter or olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny side up, over-easy, or over-medium). Season with salt and pepper.

7. Assemble and Serve: Divide the salad between two plates. Add two slices of toasted pumpernickel bread to each plate and top each with two fried eggs.