Ingredients
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1 teaspoon butter
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Feel free to swap out ingredients based on what’s in your fridge. No feta? Use goat cheese. No parsley? Try some fresh basil. The beauty of home cooking is in its flexibility.
Instructions
- Start by heating the olive oil and butter in a non-stick skillet over medium heat.
- Once the butter melts and starts to bubble, crack the eggs into the pan, keeping them apart.
- Cook the eggs until the whites are set and the edges are crispy, about 3-4 minutes.
- Season the eggs with salt and pepper, then carefully remove them with a spatula and set aside.
- In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese.
- Drizzle the salad with lemon juice, a pinch of salt, and a grind of fresh black pepper.
- Gently toss the salad to ensure everything is well coated.
- Top the salad with crispy eggs and sprinkle with fresh parsley.
And there you have it! A Crispy Egg Salad that’s as easy as it is delicious. I’ve learned that with a few simple ingredients, you can create something truly special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Egg Salad, recipe, cooking, food
