Warm cabbage and carrot slaw with fried eggs
A bagged salad becomes dinner when you wilt the greens in a hot pan and top with eggs. This shelf holds everything you need for a warm, supple slaw that tastes nothing like a cold salad.
About 350 calories a serving, 13 g protein, 6 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 10 oz bag iceberg lettuce, carrots and red cabbage classic garden
Staples
- 3 tablespoons oil
- to taste salt
- to taste pepper
- 2 cloves, minced garlic
- 4 eggs
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the entire bag of vegetables and 2 minced garlic cloves, stirring often, until the cabbage softens and the lettuce wilts, about 6 minutes.
- Season the vegetables with salt and pepper to taste. Scrape them to the edges of the pan, forming a ring, and add 1 tablespoon oil to the center.
- Crack 4 eggs into the center of the pan and fry until the whites are set and the yolks reach the firmness you want, about 3 minutes for runny yolks, 5 minutes for cooked through.
- Slide two eggs onto each plate and pile the warm slaw alongside.
Note Swap the bag for fresh cabbage, carrots, and lettuce if you prefer. Leftovers keep refrigerated for two days and are good cold or reheated. Serve with toast or crusty bread to soak up the yolk and any pan juices.
On the label
ICEBERG LETTUCE, CARROTS, RED CABBAGE.
Kroger, pre-packaged fruit & vegetables, serving 85 g, package 24 oz/680 g. Ingredients as printed on the label.
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Cooks as lettuce, carrots, cabbage. Half of it left? Use up the lettuce.