Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fried egg with salad#localfoodcontest-mombasa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fried egg salad is a kind of jumbled-up egg salad made with fried eggs and herbs. It's much better than the chunky stuff your mom sometimes made you a sandwich with for elementary school lunch, to your utter mortification. Fried egg salad is something you'd actually want to make for and eat with other people.
Fried egg with salad#localfoodcontest-mombasa is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fried egg with salad#localfoodcontest-mombasa is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have fried egg with salad#localfoodcontest-mombasa using 3 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Fried egg with salad#localfoodcontest-mombasa:
- Make ready Egg
- Prepare Tomato
- Prepare Lettuce
This healthy salad makes it easy to stick to a diet! Looking for more salad recipe ideas? Try my Very Berry Avocado Salad or this Cranberry Chicken Salad with Light Dijon Parmesan Dressing. All of the ingredients are there: fried eggs, crispy bacon, baguette croutons cooked in bacon drippings until golden, fresh chives, spinach, and a creamy buttermilk dressing.
Instructions to make Fried egg with salad#localfoodcontest-mombasa:
- Fry an egg and enjoy with vegetable salad
The flavors are perfectly balanced, too. This clearly ain't your traditional egg salad! Not that there's anything wrong with a classic egg salad. But there are times when I just want a super-fast salad—one that I can whip up at a moment's notice for breakfast, lunch, or dinner. Fried Egg Salad [Yam Khai Dao] Adapted, just a little, from the Pok Pok Cookbook.
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