Italian Garden Salad with Baked Egg

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This Italian garden salad with baked egg on a English muffin bun was a ‘weird’ and impromptu salad, but it tasted good! I had McDonalds Big Breakfast (told you this was weird), but I usually don’t eat the English muffin bun as I don’t like to eat too much in the morning. I didn’t want to waste food though, so I kept the English muffin in the fridge. Later in the day, I made baked eggs on the English muffin buns to go with my Italian garden salad. This salad looks and tastes great even though it is by chance, so I’d definitely remake it again (with actual English muffins from the bakery next time).

Related Recipes:

• Italian Vinaigrette Recipe
• Garden pasta with Italian Vinaigrette
• Kenny Roger’s Garden Pasta Recipe

See Also:

• Tempeh Salad with Orange Vinaigrette Recipe
• Lump Crab Avocado Salad Recipe

STEP-BY-STEP PHOTOS

MAKE THE SALAD DRESSING

Make Italian vinaigrette with olive oil, red wine vinegar, dried Italian seasoning, honey (I used zero-calorie pancake syrup as a low carb substitute), salt & pepper. Whisk or shake in a glass bottle until well combined. This dressing can be prepared in advanced in keeps well in the fridge for a week. You can check out more ingredients & step-by-step photos in my Italian vinaigrette recipe.

MAKE BAKED EGG ON ENGLISH MUFFIN

Place the split English muffin, cut side up, on a cookie tray lined with baking paper. Spread some butter on the muffin and crack a small egg over each muffin. Use the smallest eggs possible, otherwise the egg white will spill out like mine did :P

Bake for 10 or more minutes until the egg white is set and the yolk cooked to desired doneness (I prefer mine runny).

P.S. This was not the only thing I had in the oven. There were some frozen Ikea meatballs which took about the same baking time as the eggs. If you are only baking the eggs, you probably want to make more to fill the tray to make the oven session worthwhile.

ASSEMBLE SALAD

In a large bowl add romaine lettuce and salad toppings (cherry tomato, red onion, carrot, bell pepper, cucumber and pickled jalapeno). Most of the ingredients (except the lettuce and jalapano) were leftovers from my Italian garden pasta, so it was really quick for me to assemble this salad.

Measure out required salad dressing. Whisk or shake well before using so that the dressing is emulsified.

Pour over salad. Then toss to coat the salad well in the dressing.

Plate the dressed salad on a plate, leaving a well in the middle for putting the baked egg. Garnish the baked egg with salt, pepper & parsley flakes.