A warm salad built from raw broccoli and cauliflower that softens quickly in a hot pan with butter and garlic, topped with a soft egg. The salad reads as a real dinner when the vegetables caramelize slightly and the yolk runs into every bite.

Serves 2. 25 minutes, 20 at the stove.

About 2710 calories a serving, 152 g protein, 19 g carbohydrate, 225 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming. Slice 1 small red onion thin and add it to the pan, stirring often until softened and lightly golden, about 4 minutes.4 min
2. Mince 2 garlic cloves and add to the pan with the onion, cooking until fragrant, about 30 seconds. Add all 5 cups of the broccoli and cauliflower salad (the greens, shredded vegetables, everything) and toss to coat with butter.
3. Cook the salad, stirring often, until the broccoli and cauliflower soften and the edges char slightly, about 8 minutes. Season with salt and pepper to taste.8 min
4. Push the salad to the sides of the pan, add the remaining 1 tablespoon of butter to the center, and crack 2 eggs into it. Cook until the whites set but the yolks stay runny, about 3 minutes, tilting the pan so the butter basts the eggs.3 min
5. Slide the salad onto plates and top each with an egg, letting the yolk run into the warm vegetables.

Note Swap the red onion for a shallot if you have it. The salad keeps covered in the fridge for two days and is good cold or reheated gently. Serve with crusty bread to soak up the yolk and butter.