I have eaten plenty of salads topped with poached eggs. Aki often makes fried eggs with sautéed greens. Last week at Star Chefs ICC, I tried and was smitten with a fried egg salad. It was spicy, funky, and bright with acid. It has been haunting me ever since. I made a dressing with grapefruit, mustard, fish sauce, soy sauce, and cider vinegar. I sautéed the eggs in sunflower oil and deglazed the pan with a spoonful of dressing to steam and cook the top of the eggs. I dressed the greens with the vinaigrette and topped them with the hot eggs. I used scissors to cut up the eggs and tossed everything together. The salad was bright, funky, spicy, bitter, and rich. It satisfied my craving and has me wanting more.
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