Warm salad with parmesan crisps and egg

Name: Warm salad with parmesan crisps and egg
Prep time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 5 ounces parmesan cheese crisp with white wine lemon vinaigrette salad; 1 tablespoon butter; 3 tablespoons oil; 2 eggs; 2 slices good bread

A warm salad that transforms bagged greens and their dressing into a simple supper, built around toasted parmesan crisps. The greens wilt slightly when you pour warm oil over them, and a fried egg turns it into dinner. This shelf makes the dish almost whole.

Serves 2. 20 minutes, 12 at the stove.

About 690 calories a serving, 28 g protein, 25 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

2 slices good bread

From your shelf

5 ounces parmesan cheese crisp with white wine lemon vinaigrette salad

Staples

1 tablespoon butter
3 tablespoons oil
2 eggs

Put 1 tablespoon butter in a heavy skillet over medium heat. When it foams, crack in 2 eggs and let them cook until the whites set and the yolks stay runny, about 4 minutes. Slide them onto a plate.
Pour 3 tablespoons oil into the same warm skillet. Tear open the salad package, put all the greens and radishes into a bowl with the dressing already inside, then pour the warm oil over them. Toss until the greens wilt slightly and soften, about 2 minutes.
Divide the greens between two plates, toss the parmesan crisps over top, and set an egg on each plate. Serve with bread.

Note Swap in ham, bacon, or anchovies for the eggs to make it a main-course salad another night. Leftover greens and dressing keep in the fridge for two days; reheat gently. Serve with good bread and a glass of white wine.

On the label

VEGETABLE MIX: RADISHES, BABY GREEN LEAF LETTUCE, BABY GREEN OAK LETTUCE, BABY GREEN TANGO LETTUCE, BABY RED LEAF LETTUCE, BABY RED OAK LETTUCE, BABY LOLLO ROSSA LETTUCE, BABY MIZUNA, BABY ARUGULA, BABY TATSOI, FRISEE, ENDIVE, BABY GREEN CHARD, BABY RED CHARD, WHITE WINE LEMON VINAIGRETTE DRESSING: CANOLA OIL, WATER, BROWN SUGAR, DIJON MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES), SUGAR, EXTRA VIRGIN OLIVE OIL, LEMON JUICE CONCENTRATE, LESS THAN 2% OF LIME JUICE CONCENTRATE, GARLIC PUREE (GARLIC, WATER, CITRIC ACID), WHITE WINE VINEGAR, SALT, EGG YOLK, DISTILLED VINEGAR, ACACIA GUM, XANTHAN GUM, NATURAL FLAVOR, SPICE, MUSTARD FLOUR, TURMERIC EXTRACT (COLOR), FARRO: COOKED FARRO (FARRO, WATER), SALAMI: PORK, BEEF, SALT, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, NATURAL SMOKE FLAVOR, FLAVORING, SODIUM NITRITE, BHA, BHT AND CITRIC ACID, CRISPY RED BELL PEPPERS: RED BELL PEPPERS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUNFLOWER, SAFFLOWER AND/OR CANOLA OIL, SALT, PARMESAN CHEESE CRISPS: PASTEURIZED PART-SKIMMED MILK, CHEESE CULTURES, SEA SALT, ENZYMES

Fresh Express, pickles, olives, peppers & relishes, serving 165 GRM, package 5.8 oz. Ingredients as printed on the label.

Other parmesan

Cooks as parmesan, lemons, salad dressing. Half of it left? Use up the parmesan.

Had this in a photo? Cook with it Photograph your shelf

Warm salad with parmesan crisps and egg

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Other parmesan