Saturday, February 5, 2011

Deconstructed quiche salad

I don't know about you, but I believe that nothing but good can follow butter and onions. Geez, the aroma is practically a meal in itself!  I was running a bit of a caloric deficit after completing the big loop at Muni and, truth  be told, I probably spent the last .5 mile or so imagining the perfect substantial lunch salad.  Here's what I came up with...

Saute a chopped onion in about 2 t of butter,  over medium  low heat.  I went with a chop instead of the more attractive rings because I wanted the carmelization to happen sooner rather than later - greater area, quicker cook, right?  After a quick stir to make sure the onions were all coated in butter, I turned the heat to low and allowed them to get beautifully soft.  At that point, I added a thick slice or 2 of leftover spiral ham that I had cubed.  As the onions and ham became acquainted, I laid out a couple of piles of greens and dressed them with olive oil and fresh lemon juice.  I tossed some roasted beets on the plate and then shaved Parmesan generously all over -  like snowmageddon generous.  The gorgeous onions and ham were distributed around the plate and then I cooked 2 eggs perfectly over easy in the onion/ham pan.  Ah - the crowning glory of the fried egg!  Lavishly salt and pepper - then dip your fork into the yolk and let the mouth party begin.  De-frikkin'-licious!  It was a meal that was like the best of books - sad to conclude, but remaining alive in your memory for long after the inevitable end. 

eggs, cheese, ham, onions = quiche

impossible to convey the deliciousness with just a photo...

No comments:

Post a Comment