I hesitate to call this a recipe. What it is, however, is an example of how simple items in your fridge, pantry or freezer can become a delicious and creative meal with only a wee bit of effort and a pinch of inspiration.
Before I share with you my un-recipe, I’m going to tell you about my veggies. Fresh, local, vegetables! Yesterday, our first Community Supported Agriculture delivery arrived from Bryson Farms. It felt like Christmas when I opened up the cooler to see what was delivered! FUN! This is a two person basket, but I think we’re going to up it to a four person size.
I find this CSA farm to be a bit more expensive than others – okay, and a bit more commercial than others as well, but I like that it’s well-established, they deliver right to my door (weeknight evenings are busy for us!), I can pause it if we are away and not lose out on our weekly share, we can easily do add-ons, indicate if we don’t want something that week, they deliver year round, bla bla bla. I made my kiddo and Mr. Foodie watch this video of the crew working on the farm to make our food. Cool! There is also a bit of a story behind the owners and I kind of support their politics… and I’ll leave it at that. If you’re that interested use your mad Google-skillz.
Poached egg and smoked salmon topped microgreens salad
And now for the main event. This salad is easy. Stupid easy. I first got the idea to put a poached egg on salad from Simply Recipes. Amazing idea. You don’t need dressing because the delicious, gooey, oozing egg yolk coats the greens so beautifully. If you don’t like runny egg yolks, you’re weird. But I respect that. I guess. We got some beautiful microgreens as part of our delivery this week and I knew they would make the perfect base for a salad topped with poached eggs.
Here’s how you do it, and no progress pictures either because there isn’t much to it. It takes 10 minutes (time to boil your water and cook your eggs!), but the actual effort time is maybe 1.5 minutes.
- Microgreens, or any type of finely shredded lettuce
- Cold smoked salmon – I used maybe 4oz between the two of us
- finely sliced red onion
- one or two soft poached eggs, I use this method
- fresh ground pepper
Put a lovely pile of greens on your plate, top with slices of smoked salmon and onion, top with hot poached eggs and cracked pepper. I put an english muffin under Mr. Foodie’s serving. Enjoy immediately. Well, take the 7 seconds to get a fork and knife, I guess…