Tag Archives: egg

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg, Recipe


You had me at Bacon Vinaigrette…

I was looking for a salad to make for a Saturday lunch and thought this was perfect. Indulgently rich and salty and yet it is a salad so it gives the impression of being healthy. Yes, sneaky deliciousness.

The bacon vinaigrette was delicious and everything worked really well together. The only thing I will do differently the next time is cook the bacon a little longer as, although it looked very cooked and brown while frying it, it got soft and a lighter in color once it had been made into a dressing. This is a keeper – how great would it be as part of a brunch?

I’ve posted the recipe below the photo for your pleasure!

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg
From the Tastespotting Blog

makes 4 salads (yeah right)

4 very large handfuls of baby spinach, washed and completely dried
1 large or 2 medium/small avocados, peeled and sliced
Bacon Vinaigrette (see below)
4 eggs, cooked sunny side up
salt and pepper to taste

In each salad bowl or plate, place a large handful of spinach. Divide and arrange avocado slices on one side, then fried egg. Drizzle generously with Bacon Vinaigrette and hit with fresh cracked black pepper.

Bacon Vinaigrette
makes about 1 cup

6-8 slices of bacon, chopped
1 tablespoon cooking oil (I used grapeseed)
1 clove garlic finely minced
1 shallot, finely minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
salt and pepper to taste (about ½ teaspoon each)

Heat cooking oil in a pan over medium heat. Add the chopped bacon and cook until cooked through but still soft, about 5-7 minutes. Add garlic and shallots and cook until garlic is fragrant (but doesn’t have to be cooked all the way through), about 2 minutes. Remove the pan from heat and drain off as much of the bacon grease as you can.

Pour the cooked bacon, garlic and shallots in a bowl. Whisk in vinegar and olive oil. Season to taste with salt and pepper.

Homemade Mayonnaise, Recipe


I know its not the most exciting, exotic, or appealing post I’ve ever done but I have to dedicate one blog post to homemade mayonnaise. I know a lot of you hate mayo so I apologize in advance but I’m the girl that would dip her fries in mayo every night of the week given the opportunity. Its the french in me.

I looked up a few mayonnaise recipes and their reviews before settling on this one from Epicurious. The lemon and dijon were mild but added a nice freshness to the mayo. If you follow the recipe exactly you will get about 3/4 of a cup of delicious homemade mayo. Be warned: your whisking arm will be tired when you are done.

I made this mayo to use on chicken sandwiches with roasted red peppers, avocado, provolone, and leftover roasted chicken. Definitely worth the effort.

Homemade Mayonnaise20120304-103456.jpg

1 large egg yolk*
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Oyako-Don, Recipe


While surfing one of my favorite websites, Tastespotting (tied in first place with Anthropologie), last night I came across this recipe for Oyako-Don. I typically avoid trying Asian inspired recipes as I can never find all the ingredients I need or don’t have the proper equipment but this one seemed pretty doable. I rented a Zip Car and ran over to Shaws to get what I needed.

Side note: Today was also the day when I realized that an hour to pick up the car, go to the market, find parking, shop, check out, drop everything off at my place, and return the car is not enough time. Well, it is enough time but it means I am driving like a maniac, hitting curbs trying to park, dropping things, and ultimately leaving groceries in the car after returning it.

I couldn’t find super dashi, or any kind of dashi, at Shaws so headedto Whole Foods once I dealt with the car debacle. Whole Foods also didn’t have super dashi but, unwilling to give up, I pulled out my trusty iPhone and found a recipe for it. I just needed kombu and katuobushi. I hadn’t heard of kombu before but am familiar with katuobushi, which are bonito flakes (easier to pronounce) . I used this recipe for Kombu and Katuobushi Dashi. It was super easy (is that where super dashi comes from?) and I now have plenty of kombu and katuobushi to make as much dashi as I can eat for the rest of my life.

I like this explanation of the dish’s name: “Oyako means “parent and child” because both chicken and egg are used in this dish. Don comes from the word Donburi, a “large bowl” in which savoury rice or hot noodles with soup are served.” – Hideo Dekura

This recipe is easy, assuming you can find the ingredients, tasty, filling, and I bet it will make great leftovers for work tomorrow.

(Adapted from To Food with Love)

200g (7 oz) chicken thigh fillet
1 tablespoon mirin

Dashi Mixture:
3 tbsp light soy sauce
1 tbsp caster sugar
1 tbsp sake
1/3 cup dashi
5-6 green onions, white and green parts, thinly sliced plus extra for garnish
2 eggs, beaten
2 bowls cooked short-grained sushi rice
  1. Cut chicken into bite-sized pieces and marinate with mirin.
  2. Combine ingredients for dashi mixture.
  3. Pour a little oil in a small pan and fry chicken until browned and cooked
  4. Add green onions and fry until softened.
  5. Add dashi mixture and bring to a boil, then reduce heat.
  6. Pour beaten eggs in a circular motion over the simmering mixture. Set over low heat till egg is just cooked.
  7. Place a portion of hot rice into each bowl and slide half of the chicken and egg toppings over the rice in each bowl. Garnish with extra spring onions and serve hot.