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Italian Garden Salad with Baked Egg

Italian Garden Salad with Baked Egg

The salad dressing can be made ahead and keeps well in the fridge for a week or more.

Check out the step-by-step photos on the previous page.




Baked Egg on English Muffin

Note: This recipe uses only one English muffin as it was a leftover, you can bake as many as you like in one session to fill the cookie tray. 

  • 1 english muffin halved
  • 2 small eggs
  • salt & pepper to taste
  • dried parsley flakes

Salad for one

  • 100g romaine lettuce leaves roughly chopped or torn by hand
  • one generous handful of shredded carrot
  • 1/4 Japanese cucumber cut to quarter moons
  • 1/2 bell pepper sliced to long thin strips
  • 1/4 small red onion sliced thinly
  • 15 cherry tomatoes halved
  • 12 slices pickled jalapeno to taste

Italian Vinaigrette Dressing

  • 1/4 cup (50 ml) extra-virgin olive oil
  • 1 tbsp red wine vinegar (or apple cider vinegar) to taste; build up 1 tsp at a time if needed
  • 1 tsp zero-calorie pancake syrup (or honey/maple syrup/fine sugar) to taste; omit if you like it super tangy
  • 1/2 tsp dried Italian seasoning
    1/8 tsp salt to taste
  • freshly cracked black pepper to taste


  1. Make baked egg English muffin. Place English muffin, cut side up, on a baking cookie tray lined with baking paper or sprayed with cooking oil. Spread butter on the English muffin. Carefully crack an egg onto the English muffin, leaving the egg yolk intact and in the middle of the muffin. Baked at preheated oven at 160°C (320°F) for about 10 minutes, until the egg white is just set and the yolk runny. Bake longer if you want the egg yolk to be fully cooked. Season with salt, black pepper and parsley flakes.
  2. Make Italian vinaigrette dressing by combining the ingredients in (A) in a food mason jar. Shake or whisk to combine. Measure out 30ml of dressing. The remaining can be kept in the fridge for about a week.
  3. Assemble salad by putting all the salad ingredients in a large bowl. Pour measured Italian vinaigrette dressing over the salad and toss to coat the salad evenly in the dressing.
  4. To serve, divide tossed salad into two plates, leaving a well in the middle to place the baked egg English muffin.

Cooking Note(s):

  1. Use small eggs (preferably 45 grams) so that they can sit atop the halved English muffin without much spillage.
  2. Check out my Italian vinaigrette recipe for more detailed ingredients photos and step-by-step photos. You can also use any store-bought Italian dressing as a short-cut, but I really love home-made dressing as I can tweak the tanginess and flavour to my liking.
  3. As I had only one English muffin which was a leftover, I maximised my oven by roasting some Ikea meatballs which took about the same time as the baked eggs.


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2 comments on “Italian Garden Salad with Baked Egg”

  1. The colour, freshness, and the flavour….the salad looks absolutely droolworthy.

  2. Not weird to me at all! The English muffin absorbing the runny yolk….ooohhhh…so good!

    I tried recreating Mcdonalds Egg McMuffin at home before (since I am a Mcdonalds sausage egg mcmuffin person, hahah)

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