Fried Egg Salad Recipe & Video
Hey everyone! Today, I’m super excited to share a delicious and easy recipe: Fried Egg Salad. This refreshing salad is perfect for breakfast, brunch, or even a light dinner. The combination of crispy fried eggs and fresh herbs creates a dish that’s both flavorful and satisfying. Inspired by traditional Thai recipes and my love for quick and easy recipes, this Fried Egg Salad is sure to become a favorite in your kitchen.
Love Cooking in the Morning Recently
I’ve been enjoying cooking in my sunny kitchen in the mornings, and filming in the bright morning light often leads me to capture breakfast or brunch. Today, I made a Thai-style fried egg salad for breakfast. While it’s slightly different from the traditional Thai version to suit my taste, it seems to fit our palate better. This fried egg salad is delicious and healthy on its own, but it’s also great with rice or bread!
Ingredients You’ll Need
Before we dive into the steps, let’s talk about what you’ll need for this Fried Egg Salad:
- 1/4 red onion, thinly sliced
- 2 Thai chilies, chopped
- 2 tbsp lime juice (plus more to taste)
- 1 tbsp fish sauce
- 3/4 tbsp agave nectar or 1 tbsp palm sugar/sugar
- 3 handfuls mixed green salad
- Handful of Thai basil leaves (approximately 1/4 cup)
- Handful of mint leaves (approximately 1/4 cup)
- 2 tbsp chopped cilantro
- 2 Persian cucumbers, 4 mini cucumbers, or 1/2 English cucumber, sliced
- 1 large tomato, sliced
- 4 eggs
- Oil to fry eggs (I used avocado oil)
- Salt
- Sourdough bread or a warm bowl of rice to serve
How to Make Fried Egg Salad
Step 1: Prepare the Red Onion
Soak the sliced red onion in iced water for 5 minutes. This step helps to reduce the sharpness of the onion and makes it extra crispy.
Step 2: Make the Dressing
In a small mixing bowl, combine the chopped Thai chilies, lime juice, fish sauce, and agave nectar. Stir until the sugar has dissolved. Adjust the seasoning with more lime juice or sugar to taste. Set the dressing aside.
Step 3: Fry the Eggs
Heat a large skillet over medium-high heat and season with salt. Fry the eggs to your liking. I prefer mine sunny-side-up with crispy edges, but you can cook them however you like.
Step 4: Assemble the Salad
Drain the red onion and pat dry with a kitchen towel. Arrange the mixed greens, basil, mint, cilantro, cucumber slices, tomato slices, and red onion on a serving plate.
Step 5: Add the Eggs and Dressing
Place the fried eggs on top of the salad and pour the dressing over everything. Garnish with chili threads or fried shallots if desired.
Step 6: Serve and Enjoy
Serve the salad with toasted sourdough slices or a warm bowl of rice. This Fried Egg Salad is delicious on its own but also pairs wonderfully with rice or bread.
Why You’ll Love This Fried Egg Salad
This Fried Egg Salad is perfect for summer. The fresh herbs and vegetables make it light and refreshing, while the crispy fried eggs add a satisfying crunch. The combination of lime juice, fish sauce, and agave nectar in the dressing provides a perfect balance of tangy, salty, and sweet flavors. Whether you’re looking for a quick and easy breakfast or a healthy lunch, this Fried Egg Salad is sure to hit the spot.
Different Salad Greens & Veggies? No Problem!
One of the best things about this Fried Egg Salad is its versatility. You can use any vegetables you like for this recipe. Cucumbers and tomatoes are great additions for the summertime, but zucchini ribbons or blanched asparagus would also be delicious. Instead of mixed greens, you can use romaine lettuce, green lettuce, or icebergs. Additionally, if you prefer a milder version, you can substitute the Thai chilies with a pinch of red pepper flakes.
There You Have It!
Fried Egg Salad is a delightful and easy recipe that you can whip up in no time. It’s perfect for adding a refreshing and flavorful touch to any meal. So, give it a try, and let me know how you like it in the comments below. Don’t forget to check out the video for a step-by-step guide. Happy cooking, and enjoy your Fried Egg Salad!
I hope you enjoy this recipe as much as I do! Don’t forget to share your thoughts and any variations you try in the comments. Happy cooking!
Fried Egg Salad Recipe
- Total Time: 10 mins
- Yield: 2 1x
Description
You can use any vegetables you like for this recipe… Cucumbers and tomatoes are great additions for summer. Zucchini ribbons and blanched asparagus would be delicious, too.
Ingredients
- 1/4 red onion, thinly sliced
- 2 Thai chilies, chopped
- 2 tbsp lime juice (plus more to taste)
- 1 tbsp fish sauce
- 3/4 tbsp agave nectar or 1 tbsp palm sugar/sugar
- 3 handfuls mixed green salad
- Handful of Thai basil leaves (approximately 1/4 cup)
- Handful of mint leaves (approximately 1/4 cup)
- 2 tbsp chopped cilantro
- 2 Persian cucumbers, 4 mini cucumbers, or 1/2 English cucumber, sliced
- 1 large tomato, sliced
- 4 eggs
- Oil to fry eggs (I used avocado oil)
- Salt
- Sourdough bread or a warm bowl of rice to serve
Instructions
- Soak sliced red onion in iced water for 5 mins.
- In a small mixing bowl, combine Thai chili, lime juice, fish sauce, and agave nectar. Stir until the sugar has dissolved. Adjust with more lime juice or sugar to taste. Set aside.
- Heat a large skillet over medium-high and season with salt. Fry eggs to your liking.
- Drain the red onion and tap dry with a kitchen towel. Arrange mixed green, basil, mint, cilantro, cucumber slices, tomato slices, and red onion on a serving plate.
- Place the fried eggs on top and pour the dressing over the salad. Serve with toasted sourdough slices or a warm bowl of rice. You can also enjoy it by itself! Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
Check out my Thai Grilled Chicken Salad Recipe!
