Combined Inexperienced Salad with Honey Mustard, Eggs, and Toast Recipe


Recent blended greens tossed with honey mustard dressing, a hard-boiled egg, and a slice of chewy sourdough grilled to perfection. This straightforward facet salad or fast lunch is in your desk in about 15 minutes.

Pictures Credit score:
Sally Vargas

Crunchy romaine or iceberg, barely bitter escarole or radicchio, delicate Bibb or Boston lettuce, and spicy arugula or child kale—all dressed up in a do-it-yourself honey mustard French dressing—want little or no else.

However in fact, there can at all times be extra! Eggs and toast are the last word consolation meals, so why not incorporate them right into a salad?

Make some hard-boiled or jammy boiled eggs, and toast some bread on prime of the range. Set them atop your greens and you’ve got an interesting salad that you may serve all by itself as a lightweight meal. When you occur to be grilling or roasting a rooster, this salad could be a standout accompaniment, too.


As an alternative of popping that bread into the toaster, make the toast for this salad further particular by grilling it on prime of the range.

The bread, brushed with olive oil, turns golden and crunchy on the surface however stays deliciously chewy within the center when cooked in a sizzling pan on prime of the range. When you’ve got an out of doors grill, then, by all means, toast it outdoors.

I really like to make use of sourdough bread for its tangy taste, however you may use thick slices of baguette or slices of any rustic loaf.

Simple Side Salad -- salad greens with hard boiled eggs and toast


The final rule of thumb for cooking hard-boiled eggs is to put them in gently boiling water and time them for 10 minutes, ranging from the purpose you place the eggs within the water. This could yield a yolk that’s totally cooked, pale, and nearly dry.

However my private candy spot for boiled eggs is at eight minutes. At this level, the yolks are principally cooked but nonetheless just a little delicate within the center, and they’re vivid yellow. When you’re within the temper for a jammy yolk, cook dinner the eggs for six to seven minutes.

Have a bowl of ice water prepared and ready earlier than you set the eggs within the boiling water so you’ll be able to cease the cooking as quickly as they’re finished to your liking. Saved of their shells, jammy eggs will hold within the fridge for as much as two days, whereas hard-boiled eggs will hold for 4 days or longer.


Combined Inexperienced Salad with Honey Mustard, Eggs, and Toast Recipe


This salad is the proper take-to-work lunch. Divide every thing into 4 containers, and wait so as to add the dressing till you get to work. 4 weekday lunches ready in about 15 minutes—sure, please!


  • four massive eggs
  • four slices of 1/2-inch thick rustic sourdough bread
  • 2 tablespoons olive oil
  • About 1 pound blended greens, resembling child romaine, frisee, radicchio, arugula or child kale
  • three to four tablespoons honey mustard dressing, store-bought or do-it-yourself (to style)


1 Cook dinner the eggs: Set a bowl of ice water close by. You’ll add the eggs to this after they’ve completed cooking.

Deliver a big saucepan of water to a boil over excessive warmth. Gently decrease the eggs into the water with a slotted spoon ensuring they’re fully submerged. Cook dinner them at a gradual bubble for six to 7 minutes for jammy eggs or eight minutes for hard-boiled eggs.

With a slotted spoon, switch them to the bowl of ice water and go away for 10 minutes when you put together the greens and toast the bread. When cool, peel the eggs and minimize them in half lengthwise.

2 Make the toasts: Brush the bread slices on each side with olive oil. Warmth a forged iron pan or grill pan over medium-high warmth till sizzling. Add the bread slices and cook dinner for 1 to 2 minutes per facet, or till browned and toasted on the surface however nonetheless chewy within the middle. If utilizing a grill pan, press the bread into the pan with a spatula to realize grill marks.

Easy Side Salad - piece of grilled bread on pan grill

three Gown and end the salad: In a big bowl, mix the greens. Toss with three to four tablespoons of dressing, or to style. Divide amongst four plates and prime every salad with 2 egg halves. Sprinkle the eggs with salt and pepper, and drizzle with just a little extra dressing. Serve with toasted bread, drizzled with extra dressing, should you like.

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