Mushroom Salad with Fried Eggs

Photo Courtesy: Dr. Debarshi Chatterji

Happy Monday! How was your weekend? 

Debarshi and I started our weekend with our regular grocery shopping. Normally I love doing this on my own, however, since nowadays we shop from Costco, buying grocery has become a two person’s job. Don’t get me wrong, I love Costco, only problem is, we have to buy everything in bulk which makes hauling everything home alone a bit difficult for me. This time we got a box of butter lettuce and white mushrooms and although we were really excited to buy it, we knew that it will be a lot to consume between the two of us. So, I started looking for different recipes which can help me use all the lettuce and mushrooms. I came upon this simple and easy way to prepare salad and let me tell you, a fried egg makes all the difference in the flavor. This is not a fancy recipe but the flavor combination is simply wonderful. This is perfect for lunch or as a side salad. The sautéed mushrooms bring a ton of flavor and the tomatoes and onion on the bed of butter lettuce make everything so bright. This is one of the easiest and delicious salads I have ever made. Try it!

If you love fried eggs and mushrooms, then this is the perfect recipe for you. Trust me when I say that you don’t have to go for regular boring salads everyday. Mix and match the different ingredients or assign a different salad recipe for different days and prepare in small quantities. Try to go for different combination of flavors so that you don’t feel like ‘Why am I eating the same salad everyday!’.

Ingredients (serves 2):

• Butter – sweet cream unsalted, 1 ½ tablespoons (for the mushrooms) + 2 tablespoons (for frying the eggs)
• White Mushrooms - 4 big, washed and cut in cubes
• Salt – to taste (about ½ teaspoon)
• Black Pepper – freshly ground, to taste (about ½ teaspoon)
• Onion - 1 tablespoon, finely chopped 
• Butter Lettuce Leaves – 6, washed 
• Eggs – 2, large 
• Tomato – 1 tablespoon, chopped

Directions:

• Heat a non stick pan over medium heat.
• Add the Butter (1 ½ tablespoons) in it.
• As soon as the butter melts, add the Mushrooms and season with Salt and Pepper.
• Cook until the mushrooms are lightly browned, about 4 minutes.
• On another burner, heat a small non stick pan over medium high heat.
• Add a tablespoon of Butter on it.
• When the butter starts melting, crack an Egg into the pan. Season with Salt and Pepper and cook until the whites are set, about 3 minutes. 
• Turn off the heat. If you peek underneath, the egg should be crispy and golden brown.
• Repeat the steps for the second egg.
• Now arrange the Butter lettuce leaves on salad plates. Form a bowl like shape with them. 
• Sprinkle the Tomato and Onion on them and season lightly (if desired).
• Top each with half of the fried Mushrooms.
• Top each salad with a fried egg and serve immediately.

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