After my sprouting extravaganza this week I had just a little bit of everything left over so I decided to create a combo bowl number for a quick tasty lunch! I love leftovers because I feel like its a challenge where I get to create a new taste sensation using some random meal components. Challenge Accepted!
Sautéed Kale Salad Topped with Shaved Parmesan and a Fried Egg
1 Cup Sprouted Red Quinoa Kale Salad
Handfull of sprouted green lentils
1 Tbs Olive Oil
Sprinkle of Shaved Parmesan (To taste)
1-2 eggs (depending on how hungry you are)
1 Tbs Butter (To fry the eggs)
For the Kale salad I actually used about a cup of the Sprouted Red Quinoa Kale Salad and then added a handfull of sprouted green lentils that I had laying around.
I sautéed that with just a splash of olive oil, but mostly used the left over juice from the marinade and tossed that in a bowl.
Then I shaved a bit of parmesan and put it right on top of the kale so that when I throw the egg on there it melts just a bit.
Now for the eggs! I think #1 Everything is better with an egg on it and #2. Frying eggs is an art. You do not want the yoke to be too runny but you also don’t want an over cooked solid yoke. This is also a personal preference thing, if you like a rock solid yoke, go for it!
My Technique is this, I warm the pan and melt my butter. Then I crack the eggs and let the whites turn from translucent to the middle point of fully cooked. Then I put a tablespoon or so of water in the top of the pan and flip it over covering the pan which causes steam. This steam then cooks the top of the egg and in about 2-3 mins my egg is ready to be served.
Toss the egg right on top of you bowl, add a few pinches of salt and shakes of peper and bob’s your uncle!
A delicious simple lunch brought to you by the leftovers I was determined to eat! Now thats my kind of easy!