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Wild Mushroom Salad with Fried Eggs

Scott Phillips

Servings: 2

Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.


  • 3 Tbs. unsalted butter
  • 2 medium cloves garlic, finely chopped
  • 8 oz. sliced mixed mushrooms
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. Champagne vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. finely chopped shallot
  • 1/4 tsp. chopped fresh rosemary
  • 5 oz. baby greens
  • 2 large eggs

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 230
  • Sodium (mg): 620
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Protein (g): 11


  • In a 12-inch nonstick skillet, melt 2 Tbs. of the butter over medium heat. Add the garlic, mushrooms, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until the mushrooms are lightly browned, about 4 minutes.
  • Meanwhile, in a small bowl whisk together the olive oil, vinegar, mustard, shallot, and rosemary. Season the greens with salt and pepper and dress lightly with the vinaigrette. Divide the greens between 2 dinner plates. Top each with half of the mushroom mixture.
  • Wipe out the skillet and melt the remaining 1 Tbs. unsalted butter over medium heat. Crack the eggs into the skillet, and carefully drizzle 2 Tbs. water around them. Season the eggs with salt and pepper, cover, and cook until the whites are set, about 3 minutes. Top each salad with an egg and pass the remaining dressing at the table.


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