Wednesday, April 21, 2010

What's for dinner?

Yesterday I was trying to decide what to make for dinner...and I knew it had to be something with eggs, since I had an overabundance of them in the fridge.  Since it was a warm day, I thought a salad would be nice...with the poached eggs on top for a nice protein source.  I had a bag of mixed greens and some mushrooms as well, so I thought I would throw them in there for a nice woodsy touch.  I love mushrooms, and their flavor...especially truffles, but since they cost an arm and a leg I keep truffle oil in the fridge for the flavor.  I thought the truffle oil would compliment the mushrooms in the salad well.  I combined it with lemon juice in the dressing so the truffle flavor wouldn't be overpowered.  I wanted the salad to contain a bit of saltiness, and crunch as well, so I topped it off with a bit of shaved pecorino romano, toasted pine nuts, and garlicy breadcrumbs...all things that I always keep on hand.  For a throw together random meal this salad turned out delicious! 

Mushroom, Pecorino and Pine Nut Salad with Garlic Bread Crumbs and Poached Eggs

1 Tbsp truffle oil
2 Tbsp lemon juice
1/2 tsp dried thyme
sea salt and freshly ground black pepper to taste

1 Tbsp extra virgin olive oil
1/2 cup bread crumbs
1 garlic clove, minced

2 tsp vinegar
1 tsp sea salt
6 cups water
4 organic eggs

3 cups mixed baby greens, or bibb lettuce
6 crimini mushrooms, thinly sliced
1/4 cup shaved pecorino romano cheese
1/4 cup toasted pine nuts

To make dressing, whisk ingredients together and set aside. Next, heat olive oil in a small skillet over medium heat, and add garlic and bread crumbs. Cook, stirring occasionally until toasted and fragrant, remove from heat and set aside. To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other 3 eggs. To assemble salad, combine greens, mushrooms, pecorino, and pine nuts in a large bowl. Toss with dressing and divide between 2 plates. Top with breadcrumbs, then 2 eggs per plate. Serve!

1 comment: said...

I tried it and love it, thanks!