Sunnyside Salad (Crispy Fried Eggs on Greens)

Sunnyside Salad isn’t your typical egg salad! Crispy fried eggs on top of salad greens is my favorite go-to Whole30 breakfast, lunch, and dinner!

A non-traditional egg salad!

Not that there’s anything wrong with a classic egg salad. But there are times when I just want a super-fast salad—one that I can whip up at a moment’s notice for breakfast, lunch, or dinner. And this recipe’s about as simple as it gets.

What’s the best way to fry eggs for this sunnyside salad?

Let’s talk about fried eggs. I know some folks will swear up-and-down that the perfect sunny-side up egg features a runny yolk and whites that are cooked through—but with no brown edges. Me? I say the “right” way is to make eggs however way you like to eat ’em, no matter what Gordon Ramsay thinks. And my favorite way to prepare fried eggs is to make them with crispy, frizzled whites and silky, runny yolks.

Soft yolks are the way to go!

I’ll admit that I didn’t always like soft yolks. As a kid, the texture made me gag. But just as I gradually developed an appreciation for grainy mustard, olives, and anchovies as my tastes matured, I came to deeply love custardy yolks.

These days, it’s my favorite way to have eggs, and I consider it a bad omen for the day if I overcook my morning yolks. My Instagram followers know that I’ve been posting tons and tons and TONS of pictures of my crispy eggs lately. After all, if Deb Perelman of Smitten Kitchen, the folks at Epicurious, and Chinese moms all over the world prefer crispy-fried sunny-side-up eggs, who are we to argue?

Eggs are the best emergency protein

And for a busy Paleo eater on a budget, eggs are the ultimate protein: they’re inexpensive, packed with nutrients, easy to make, and satisfying. Plus, when you add an egg to a plate of greens, you automatically turn it into a complete meal, fit for the heartiest eater. Sprinkle your favorite sea salt and drizzle some aged vinegar on top, and you’ve created a restaurant-quality entrée salad that’ll knock your socks off.

How to make Sunnyside Salad

Heat a small cast iron skillet on high. Get it super hot before you start cooking your eggs.

In the meantime, pile some salad greens into a bowl. (If you’re feeling fancy, use a vegetable peeler to shred some carrots on top of the lettuce.)

Once the skillet is screaming hot, add a big dollop of ghee. (Ghee is my preferred high temperature cooking fat, with a high smoke point and neutral flavor.)

Crack two eggs into a small bowl, and pour them into the hot skillet.

The whites touching the skillet will blister and cook right away, but the raised whites near the yolk need a little extra help to cook through. Tilt the skillet away from you (so the ghee doesn’t splatter on you and your pretty clothes), and use an offset spoon to baste the whites with the hot ghee. Remember to use a towel or wear an oven mitt when you grab the handle of the skillet.

Once the whites on top are set, turn off the heat. When you peek underneath, the eggs should be crispy and golden brown.

Remove the eggs with a fish spatula and place them on top of your salad. Season to taste with salt and pepper, and drizzle on All-Purpose Stir-Fry Sauce or your favorite vinegar (e.g. aged sherry or balsamic vinegar).

Ta-da!

The slightly sweet zing of All-Purpose Stir-Fry Sauce or aged vinegar ties the dish together—and when combined with the soft yolk, it’ll make an instant salad dressing. (Acid plus fat = dressing!)

Really: there’s no better fast food.