Fridge Friend Recipes
Balsamic Glazed Salad and Egg Plate recipe
A fresh, sharp salad plate with jammy eggs and a glossy balsamic glaze. It is quick, colourful and ideal when you want something light but satisfying.
12 min · Easy · Mediterranean Jump to method
Ingredients
- 150g Bagged salad
- 4 Eggs
- 4 tbsp Balsamic vinegar
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 125 kcal |
| Protein | 8.9 g |
| Carbohydrates | 4.6 g |
| Fat | 8.2 g |
| Saturated fat | 3.1 g |
| Fibre | 1.7 g |
| Sugar | 3.2 g |
| Sodium | 0.1 mg |
Why this works
A light, protein-containing salad plate that is relatively low in calories and carbohydrates, but the butter and eggs add a meaningful amount of saturated fat.
Eggs provide high-quality protein. Eggs contribute complete protein plus nutrients such as vitamin B12, selenium and choline, supporting muscle maintenance and normal nerve function.
Salad greens add micronutrients. Bagged salad provides folate, vitamin K and some vitamin C with very few calories, helping increase the meal’s nutrient density.
Butter and eggs increase saturated fat. The butter and egg yolks raise saturated fat, so this dish is best enjoyed in moderation if you are watching cholesterol or heart health.
Method
- Hard-boil the eggs for 8-9 minutes, cool, peel and quarter them.
Start the eggs in cold water so they heat through evenly, then lift one out and spin it if you want to check for a firm centre before cooling. Cool them quickly under cold running water to stop the yolks greying and make peeling cleaner.
- Simmer the balsamic vinegar in a small pan for 2-3 minutes until lightly syrupy.
Keep the vinegar at a lively simmer rather than a hard boil, and swirl the pan occasionally so it reduces evenly instead of catching on the base. It should coat the back of a spoon with a glossy sheen, not turn into a thick caramel.
- Toss the bagged salad with a little of the warm balsamic glaze.
Use only a light coating at this stage so the leaves stay fresh and crisp rather than collapsing under the acidity. Toss with tongs or clean hands until the salad has a thin, even shine.
- Arrange the eggs over the salad, drizzle over the remaining glaze and finish with a small knob of butter melted over the top if desired.
Add the butter off the heat so it softens into a glossy finish instead of separating or greasy pooling on the plate. Arrange the eggs cut-side up so the yolks stay visible and the glaze can settle into the gaps.
Other Balsamic Recipes
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