Life in the wine country means enjoying lovely food. There are days when unexpected visitors provide a fun excuse to to create a lovely lunch and savor company as well as local flavors. A recent creation of mine is too easy and delicious not to share. A green salad topped with eggs and Gruyere cheese. The perfect compliment to a glass of chilled bubbly!
Heart of Romaine Lettuce
Hard cheese (any of the white hard cheeses from Vella Cheese would work)
Salt & Pepper
The best part about this recipe is that it is absolutely as simple as can be. The hardest part is literally shaving the cheese. Start by cutting some fresh greens. I like Romaine as it maintains a crunch when topped with something warm like eggs. Add some shaved white cheese.
Top with two fried eggs. I fry mine in bacon fat, as everything is better with bacon. To get the perfect fried egg heat a pan on medium. Add enough fat (bacon fat, butter or olive oil) to coat the bottom. Then, once the fat is melted, add your eggs. Turn down the heat to medium-low. Check the eggs in 2 minutes. If they are mostly cooked with a little bit of uncooked whites, then cover with a lid or foil. Turn off the heat. Let the eggs sit for a minute. Check, if the whites look fully cooked then you’re done. If not, cover for another thirty seconds.
Top with salt, pepper and a dash or two of lemon. Sprinkle fresh chopped herbs. Basil & tarragon work wonders. Pour a glass of bubbly and enjoy!