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Pan-Fried Egg Salad

  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes



For the Lemon Vinaigrette

  • 1/2 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/3 to 1/2 cup olive oil
  • sea salt and fresh cracked black pepper

For the Eggs

  • 3 large eggs
  • 2 tablespoons unsalted butter
  • sea salt and fresh cracked black pepper

For the Salad

  • 1 head butter lettuce, torn into bite size bites
  • 2 stalks of celery, thinly sliced
  • a handful of radishes, halved and thinly sliced
  • a few tablespoons of finely chopped scallions or chives
  • a few tablespoons of capers, drained
  • sea salt and fresh cracked black pepper


  1. To make the vinaigrette I start with a small mason jar with a tight fitting lid. Into the jar place lemon zest and juice, honey, mustard, olive 1/3 cup olive oil, and a good pinch of salt and pepper. Place the lid on the jar and give it a good shake for a good minute until the dressing is emulsified. Open the jar, taste the dressing and add more olive oil, salt, pepper, or sweetness to your taste. Return the lid to the jar and shake once again. Allow to rest in the refrigerator until ready to pour onto the salad. (You’ll have more dressing that you need for this salad. Just save the rest in the fridge! It’s great to have on hand!)
  2. Bring a medium pot of water to a boil. Add the eggs to the boiling water and set a timer for 11 minutes. Boil eggs for 11 minutes. Remove from heat, and drain the pot under cold water. Allow the eggs to cool for several minutes, until cool enough to handle.
  3. When the eggs are cool enough to handle, crack the shells, run under cold water and peel the eggs. Slice each peeled egg in half.
  4. In a small skillet over medium heat, melt the butter. Add the eggs, cut side down into the melted butter and allow to cook, undisturbed for 3 to 4 minutes. Take a look under each egg and see that it’s nice and golden brown. Remove from the pan and allow to rest cut side up on a plate.
  5. To assemble the salad, place salad leaves in a medium bowl. Toss with a few tablespoons of dressing. Dish onto plates. Top with celery, radishes, scallions or chives, and capers. Drizzle each plate with a bit more dressing. Top with fried eggs, salt and pepper. Enjoy immediately!


  • Serving Size: 2