Eggs and Greens
Eggs and Greens might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 263 calories, 11g of protein, and 21g of fat per serving. Head to the store and pick up kosher salt, salad mix, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Cut leek lengthwise into thin slivers. In a rimmed baking pan, toss leek with 1/2 tbsp. olive oil and sprinkle with a pinch or two of salt and pepper.
Bake leek slivers, stirring often, until some are golden and beginning to crisp, 10 to 15 minutes. Meanwhile, put pine nuts in a shallow pan and bake until golden, 8 to 10 minutes.
In a large bowl, combine 3 tbsp. olive oil, the lemon juice, garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.
Add mushrooms and salmon, then mix gently to coat.
Warm remaining 1 tbsp. olive oil in a 12-in. nonstick frying pan over medium heat. Crack eggs into pan, spacing them evenly. When whites are set, in 2 to 3 minutes, carefully flip eggs over (start with first egg put in pan). Cook until yolks are softly set, about 30 seconds.
Add salad mix to bowl with mushrooms and toss to coat. Divide salad mixture among 6 plates. Top each with a fried egg, some pine nuts, and some leek slivers. Season with more salt and pepper to taste.