You know that question, if you could become really good at anything what would it be? I think in the past, when someone asked me that, I would say acting or singing, since they’re both things I love doing but have never been prodigious in. Now? It’s recipe development.
Because I have been an avid reader of food and health and wellness blogs for about three years now, I have become utterly fascinated with the talent that many of these bloggers possess. I mean, how creative and artistic does one need to be to know exactly what flavors will go well together and what proportions you need for just the right texture in a baked good? It’s something that has always evaded me, though I absolutely adore cooking and baking. So I’ll just stick to recipes for now, and who knows? Maybe one day I’ll be hit with a sudden stroke of cooking lighting, which will inundate me with recipe development superpowers. Maybe maybe. 😉
That being said, I am pretty good at combining foods, something that is hardly cooking but is important in its own right since it ends up meaning the difference between a satisfying and delicious, albeit simple, meal and a dish that’s fit for the trash.
Allow me to demonstrate.
This is a free stock photo, but it looked close enough to the recipe I’m about to share with you, and all my pictures were too ugly, so eh, I’m rolling with it.
I ate this salad for three days straight before I got sick of it, which basically means it was a humongous success because I don’t love repetition.
A note: the types and amounts of ingredients I use are what work for me specifically; I encourage you to experiment and construct your meals based on your own taste and hunger preferences. You do you!
Asian Spinach Avocado salad with Fried Eggs
-handful of cherry tomatoes, halved
-half of a ripe avocado
Wash and dry your veggies, slice up your avocado, and mix everything together.
Grease a nonstick pan with some olive oil spray (I love Trader Joe’s brand) or coconut oil if you wanna get sassy.
Crack your two eggs into the pan once it’s hot and cover. Set the heat on medium.
While the eggs are sizzling away, drizzle some coconut aminos all over the salad. Around now, check the eggs. They should have a thin white layer over the yolks but the yolks should still be underdone. This is where I like to turn off the heat. If you like your eggs well-done, lower the heat a bit and keep them on there a little while longer, making sure to watch carefully.
Lay your perfect sunny side up eggs atop your gorgeous green salad. And now…SRIRACHA THAT BABY. But seriously, eggs + sriracha= match made in heaven. Try it!!
I like to throw some spices on there too just for fun. My current favorite is the Everything Bagel Seasoning from Trader Joe’s (LOL, can you tell I love Trader Joe’s?)
*Coconut aminos are made from coconut sap, water, and a bit of salt. It’s a sauce that looks and tastes quite similar to soy sauce but less salty and with added sweetness. It gives a great Asian flair to any dish, and I personally love using it as a simple dressing. Guess where you can buy them? Yup, old faithful TJ’s.
A photo of some eggs from one of my favorite classics Le Pain Quotidien. Eggs are great.
This was the first time I used fried eggs in a salad as my protein, and I was very pleasantly surprised! I can take or leave hard-boiled eggs, but soft runny yolks will always have my heart, especially paired with avocado. This salad just had the perfect combination of flavors, and the proteins and fat from the eggs, as well as the healthy fat from the avocado, kept me full for several hours.
Eggs are a fantastic quick fix to add nutrition and bulk to your meals, and I encourage you to think outside the box when thinking up methods of preparing and serving them.
I might not be a recipe developer, but I can make a pretty fine salad, so at least I know I’ll be okay if all my Bookmarked recipes suddenly disappear (oh my god, that would actually be the worst).
Let me know if you try!
Do you guys like eggs? Ever tried them on a salad?