John Myers
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Garden Salad with Ox Heart Tomato and Fried Egg
The perfect garden salad with ox heart tomato and fried egg recipe with a picture and simple step-by-step instructions.
dressing
- 10 piece Mini peppers
- 1 piece Romaine lettuce
- 5 piece Spring onions fresh
- 1 Handful Chives fresh
- 1 Handful Basil
- 1 Handful Cress (garden cress)
- 200 g Yogurt 10% fat
- 1 Tablespoon Honey mustard
- 1 tablespoon Ground pepper and salt
- 1 tablespoon Espelette pepper syrup
as an additional side dish
- 8 piece Eggs (size L) brown
- Paprika and salt
- Butter for frying
from the leftover kitchen
- Salt potatoes
- Baguette slices
- Wash the freshly harvested lettuce and vegetable ingredients thoroughly, drain well and then cut into bite-sized pieces.
- Pluck and cut the herbs.
- Put all the ingredients in a large bowl and stir the dressing in a small bowl. Let the dressing soak through for a bit.
- During this time, fry the fried eggs in a little butter. I prefer a liquid yolk here because it mixes wonderfully with the salad and gives it a little extra flavor.
- Arrange the plate – mix in the salad dressing, add the fried eggs and baguette. If you still have a few boiled potatoes from the day before – so they can also taste cold with salad.
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