blog recipe #37 of 365

Hello everyone!! I hope you are all having a great family weekend!!
Tonights recipe is an interesting take on adding protein to your salad.  I was inspired by a commercial I saw on TV awhile back.  The way the egg was presented was so neat I just had to try it, but it was on bread with bacon, neither of which I find healthy.  So I experimented a way of incorporating the egg with something way more healthy and a little risky 8) I really enjoyed making this dish, and it was very delish! 
But be careful!! when cooking the egg make sure the temp is low so that the bottom of the egg doesnt burn, which means you will have to have some patients.....it takes awhile.
This recipe is gluten free, can be dairy free (without the feta) and paleo approved!

“Egg” Salad with Roasted Red Pepper Dressing

Preptime: 20mins  Cooktime: 20mins

Salad:

2 cups mixed greens (spinach, arugula, kale)

1 red or yellow pepper (chop 2 x 1/2'' slices of the pepper)(refer to pic)

1/2 red onion

1/2 cup of grape tomatoes

1/4 cup chopped mushrooms

1/2 cup grated carrots or chopped broccoli

2 eggs

1/4 cup fresh chopped watercress

1/2 feta (optional)

1 Tbsp coconut oil

Dressing:

1 red pepper

11/2 Tbsp coconut oil

1 clove garlic

1 Tbsp chopped onion

Juice from half a lemon

Preheat oven to 375  ͦ F

Warm a medium pan on a low medium temp.  Add oil, once oil has melted, add the slices of pepper.  Crack an egg into each slice of pepper.  (refer to picture if needed) Let egg cook on medium to low until the egg is fully cooked (do not flip).

Place the sliced pepper for the dressing in a bowl and coat with  ½ Tbsp of oil, lay them out on a baking sheet and place in oven to bake for 20 mins (flipping halfway through)

Meanwhile in a large to medium mixing bowl, mix all veggies.  Chop up the remaining pepper to add the salad mix.

When the egg is done, set aside.

When the peppers are done remove the skins.  Place the peppers in a blender along with remaining oil, garlic, lemon juice, and onion.  Blend until a smooth liquid.  If you would like to make it into a vinaigrette, a 1 Tbsp of red wine vinegar.

Pour the dressing over the salad, top with feta, then place the egg/pepper on top.  Serve

Makes 2 servings