Salad with Egg Dressing

Salad with Egg Dressing

Rinse and chop up 4 leaves of romaine lettuce. Slice two thin slices from a Spanish onion and break into fine circles and scatter over the lettuce. Slice 3 oz of ham and spread on top of the onions. Drizzle very lightly with olive oil and splash a bit of balsamic over everything. Meanwhile, poach an egg and place it on top. Add some salt and pepper and serve. When eating, break the yolk and mix it well with the oil and vinegar. Yummy!

This is great comfort food and irresistibly delicious.

How to Poach an Egg.

Put an inch of water in a small skillet and bring to a near boil. Add a dash of vinegar. Crack an egg into a small bowl and transfer the egg to the simmering water. Use a slotted spoon to push the white together and put a lid on it and remove from the heat. Check it in 4 minutes to see if it’s done. It should be, but if you like it a little more done, just keep the lid on a bit longer. Use the slotted spoon to transfer the egg from the skillet.

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