Salad does not have to be boring. Try our Hiker’s Salad with fried egg, potatoes, and an amazing dressing, and let us convince you that salad can taste delicious.
|Calories||2154 kJ (515 kcal)|
cutting board, bowl, chef's knife, fork, oven, Spoon, baking tray, non-stick frying pan, parchment paper
Preheat the oven to 350 °F.
Cut the potatoes into wedges and spread onto a baking tray lined with parchment paper. Add the olive oil, paprika powder, and salt. Mix well.
Bake for approx. 25 minutes until golden brown.
Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.
Halve the tomatoes and add to the bowl.
Add the balsamic vinegar, olive oil, honey, and mustard to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.
Heat the canola oil in a non-stick frying pan over medium heat. Add the eggs and fry until the whites are set, but the yolks are still runny.
Drizzle the dressing over the salad and toss lightly until coated evenly. Serve with the potatoes and fried eggs.
Enjoy your meal!