Here’s a satisfying vegetarian power breakfast/brunch dish for all you hungry kids out there this Labor Day Weekend. It has all the flavor of classic shirred eggs without the horror of turning on the oven when it’s still 80ºF or more outside. It also comes with a hefty green salad that will probably undo the toxicity of whatever you did the night before. 😉
- 2 eggs
- 1 tbsp fresh parsley, minced
- 1 tsp fresh tarragon, minced
- 1 cup baby spinach
- 1/2 cup watercress
- Dressing of your choice
- Canola oil
- Salt and pepper
After mincing the herbs, mix them together on the cutting board so that the flavors combine.
In a medium bowl, combine the spinach and the watercress. Sprinkle half the herb mixture over the salad. Set aside.
Heat 1 tsp of canola oil in a small nonstick pan over medium heat. When the oil is hot, add the eggs and turn down the heat to the lowest possible level. Season with salt and pepper, and sprinkle the remaining herb mixture over the top. Cover the pan with a lid or a piece of foil, and cook until the eggs reach desired degree of doneness. Remove pan from heat.
Toss the salad with the dressing of your choice, and serve.